Spiced Cod One Pot (Print)

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

# Components:

→ 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 diced tomatoes (1 can)
07 - 5.3 oz baby spinach
08 - 1 lemon, sliced

→ Spices & Seasonings

09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 0.5 teaspoon ground coriander
12 - 0.25 teaspoon cayenne pepper, optional
13 - 1 teaspoon salt
14 - 0.5 teaspoon black pepper

→ Pantry

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

→ Garnish

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

# Directions:

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

# Expert Advice:

01 -
  • One pot means you're done cooking and cleaning before you know it, which feels like cheating in the best way.
  • The spices bloom and dance with the fish in a way that makes your whole kitchen smell like you actually know what you're doing.
  • It's somehow elegant enough for guests but casual enough for a Wednesday night when you can't be bothered with fuss.
02 -
  • Don't add the fish until the sauce is already simmering; cold fish dropped into hot liquid cooks unevenly and the timing gets confusing.
  • Check your fish after 8 minutes by gently pressing the thickest part with a fork—it should flake; there's no shame in giving it another minute if it's still translucent inside.
03 -
  • If you're cooking for someone particular about spice, add the cayenne at the table rather than in the pot so people can control their own heat.
  • The entire meal comes together faster if you chop everything before you start cooking; this is one of those recipes where mise en place actually saves you from stress.
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