Spiced Cod One Pot (Printable)

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

# What You’ll 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 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground coriander
12 - 1/4 teaspoon cayenne pepper, optional
13 - 1 teaspoon salt
14 - 1/2 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

# How-To Steps:

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

# Expert Hints:

01 -
  • Everything cooks in one pot, so you can actually relax instead of scrubbing pans afterward.
  • The spices bloom into something smoky and bright without being fussy or complicated.
  • It tastes like you spent hours layering flavors, but you'll be eating in under 45 minutes.
  • The sauce is so good you'll want to soak up every drop with bread or rice.
02 -
  • Don't flip the cod while it's cooking, just let it gently poach in the sauce or it will break apart into chunks.
  • If your sauce looks too thin, simmer it uncovered for a few extra minutes before adding the fish.
  • The lemon slices can taste bitter if you leave them on the fish too long, so remove them before serving if you're not eating right away.
03 -
  • Toast your spices in the dry pan for 30 seconds before adding the oil, it makes them taste deeper and more complex.
  • Use a wide, shallow pot instead of a tall one so the cod fillets can lay flat without overlapping.
  • If you want the sauce thicker, mash a few of the softened peppers against the side of the pot before adding the fish.
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