Pin It The steam rising from my skillet carried the smell of paprika and cumin, and suddenly my kitchen felt like a coastal town I'd never visited. I wasn't planning on a one-pot wonder that evening, just something quick before a work call. But when I pulled the cod from the fridge and spotted a lonely can of tomatoes, something clicked. This dish taught me that dinner doesn't need complexity to feel special.
I made this for my neighbor after her kitchen flooded, carrying it over in the same skillet I cooked it in. She texted me two days later asking for the recipe, and I realized I'd been winging the spice amounts every time. Now I keep the proportions taped inside my spice drawer. It's become my go-to when someone needs comfort without fuss.
Ingredients
- Cod fillets: Choose fillets that feel firm and smell like the ocean, not fishy or sour, and pat them dry before adding to the pot so they hold their shape.
- Onion: A finely chopped onion melts into the base and sweetens the sauce without fighting the spices.
- Garlic cloves: Mince them fresh for a punch of warmth that powder just can't replicate.
- Red and yellow bell peppers: These add sweetness and color, and dicing them evenly helps them cook at the same rate as the onions.
- Diced tomatoes: The canned kind works beautifully here, breaking down into a silky sauce that clings to the fish.
- Baby spinach: Stir it in at the very end so it wilts without turning to mush or losing its bright green color.
- Lemon: Sliced lemons on top of the cod infuse it with citrus as it steams, and wedges at the table let everyone adjust to taste.
- Ground cumin: This is the backbone of the spice blend, earthy and warm without overpowering the delicate fish.
- Smoked paprika: It adds a gentle smokiness that makes the whole pot taste like it simmered for hours.
- Ground coriander: A whisper of citrus and spice that rounds out the cumin beautifully.
- Cayenne pepper: Optional but worth it if you like a little heat sneaking up on you halfway through the bowl.
- Salt and black pepper: Season generously, the vegetables and stock need it to come alive.
- Olive oil: Use enough to coat the bottom of the pan so the onions don't stick and the spices bloom properly.
- Fish or vegetable stock: This thins the tomatoes into a sauce and adds depth, fish stock is my favorite but vegetable works in a pinch.
- Fresh cilantro or parsley: A handful of chopped herbs at the end brightens everything and makes the plate look like you tried.
Instructions
- Start with the aromatics:
- Heat the olive oil over medium heat until it shimmers, then add the onion and let it soften for three to four minutes, stirring occasionally. You want it translucent and sweet, not browned.
- Build the vegetable base:
- Toss in the garlic and both peppers, stirring them around for about three minutes until the garlic smells toasty and the peppers start to soften. Don't rush this, the flavors need time to mingle.
- Bloom the spices:
- Sprinkle in the cumin, paprika, coriander, cayenne, salt, and pepper, stirring constantly for about a minute. The moment the spices smell warm and fragrant, you're ready for the next step.
- Add the tomatoes and stock:
- Pour in the diced tomatoes and stock, scraping up any browned bits from the bottom of the pan. Bring everything to a gentle simmer, then cover and let it cook for eight to ten minutes until the sauce thickens and the peppers are tender.
- Nestle in the cod:
- Gently lay the cod fillets into the sauce, tucking them in so they're mostly submerged, then top each piece with a lemon slice. Cover the pot and simmer for eight to ten minutes until the fish turns opaque and flakes easily when you nudge it with a fork.
- Wilt the spinach and serve:
- Scatter the spinach over the top and let it wilt into the sauce for about two minutes. Serve hot, spooning the sauce over the fish and finishing with fresh herbs and lemon wedges on the side.
Pin It The first time I served this, my brother asked if I'd ordered takeout because it looked too good to be homemade. I pointed at the single skillet in the sink and he didn't believe me until I walked him through it step by step. Now he makes it for his kids every other week and texts me photos of his lemon slices.
Serving Suggestions
I love ladling this over a bowl of fluffy couscous, letting the grains soak up the spiced tomato sauce like a sponge. Crusty bread works just as well if you want something to tear and dip, and steamed rice turns it into a full meal that stretches to feed extra people. Sometimes I skip the starch entirely and just pile it into shallow bowls with extra lemon wedges and a big handful of herbs on top.
Customizing Your Pot
Cod is my favorite for this because it stays firm and mild, but haddock, halibut, or even thick salmon fillets work beautifully if that's what you have. If you want more vegetables, throw in zucchini or cherry tomatoes halfway through the simmer. I've also stirred in a can of chickpeas for extra protein and texture, turning it into something heartier without changing the spirit of the dish.
Storage and Reheating
Leftovers keep for up to three days in the fridge, and I actually think the flavors deepen overnight as the spices settle into the sauce. Reheat gently on the stovetop over low heat, adding a splash of stock or water if the sauce has thickened too much. The fish will be more delicate the second time around, so stir carefully and don't expect it to hold its shape perfectly.
- Store the cod and sauce together in an airtight container to keep the fish moist.
- Reheat only what you plan to eat, the fish doesn't love being warmed more than once.
- Freeze the sauce without the fish for up to two months, then add fresh cod when you're ready to cook again.
Pin It This dish has become my answer to busy weeknights when I want something nourishing without the usual pile of dishes. I hope it finds a spot in your rotation, too.
Recipe Questions & Answers
- → Can I use frozen cod fillets?
Yes, just make sure to thaw them completely and pat dry before adding to the pot to prevent excess water from diluting the sauce.
- → What other fish works well in this dish?
Haddock, halibut, or any firm white fish are excellent substitutes. Adjust cooking time based on fillet thickness.
- → How do I know when the cod is fully cooked?
The fish should be opaque throughout and flake easily with a fork. Internal temperature should reach 145°F (63°C).
- → Can I make this dish ahead of time?
The vegetable base can be prepared ahead, but add the fish fresh when ready to serve for best texture and flavor.
- → What's the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.
- → Can I adjust the spice level?
Absolutely. Omit the cayenne for mild flavor, or add chili flakes and extra cayenne for more heat according to your preference.