Spiced Cod One Pot (Printable Version)

Aromatic cod with vegetables and warming spices, all simmered together in one convenient pot for easy preparation.

# What You Need:

→ Seafood

01 - 4 cod fillets (about 5.3 oz each), skinless and boneless

→ Vegetables

02 - 1 large onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 1 yellow bell pepper, diced
06 - 14 oz canned diced tomatoes
07 - 5.3 oz baby spinach
08 - 1 lemon, sliced

→ Spices & Seasonings

09 - 1 tsp ground cumin
10 - 1 tsp smoked paprika
11 - 1/2 tsp ground coriander
12 - 1/4 tsp cayenne pepper
13 - 1 tsp salt
14 - 1/2 tsp black pepper

→ Pantry

15 - 2 tbsp olive oil
16 - 1 cup fish or vegetable stock

→ Garnish

17 - Fresh cilantro or parsley, chopped
18 - Lemon wedges

# How to Make It:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add chopped onion and sauté for 3–4 minutes until softened.
02 - Stir in minced garlic, red bell pepper, and yellow bell pepper; cook for another 3 minutes until fragrant and slightly tender.
03 - Add ground cumin, smoked paprika, ground coriander, cayenne pepper, salt, and black pepper. Stir well and cook for 1 minute until aromatic.
04 - Pour in diced tomatoes and fish or vegetable stock. Bring mixture to a simmer.
05 - Cover and cook for 8–10 minutes until vegetables are tender and sauce thickens slightly.
06 - Gently nestle cod fillets into the sauce and top with lemon slices. Cover and simmer for 8–10 minutes until cod is opaque and flakes easily with a fork.
07 - Add baby spinach and cook for another 2 minutes until just wilted.
08 - Transfer to serving dishes and garnish with fresh cilantro or parsley and lemon wedges.

# Expert Advice:

01 -
  • Everything cooks in one pot, so you can actually sit down and enjoy dinner instead of facing a sink full of dishes.
  • The spices build layers of warmth without overwhelming the delicate sweetness of the cod.
  • It looks impressive but comes together so quickly you could make it on a weeknight without breaking a sweat.
  • The sauce is so good you will want something to soak it up with, and leftovers taste even better the next day.
02 -
  • Do not flip the cod once it goes into the sauce, it is delicate and will break apart if you fuss with it too much.
  • Taste the sauce before adding the fish and adjust the salt, because once the cod is in there it is harder to stir and season evenly.
  • If your stock is salty, go easy on the added salt or the whole dish will taste too aggressive.
  • Let the pot sit covered for a minute after you turn off the heat, the residual steam finishes the cooking gently.
03 -
  • Use a wide, shallow pot instead of a deep one so the fillets have room to cook without overlapping, which helps them stay intact.
  • If you love heat, drizzle a little chili oil over each serving instead of adding cayenne to the whole pot, so everyone can control their own spice level.
  • Finish each bowl with a tiny drizzle of good olive oil right before serving, it makes the flavors pop and adds a silky richness.
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