Spiced Cod One Pot

My neighbor knocked on my door one Tuesday evening holding a bag of fish and peppers, asking if I could help her use them before they went bad. We threw everything into one pot with whatever spices I had, and the smell that filled my kitchen was so good we both stood there just breathing it in. That messy, improvised dinner became this recipe. Now I make it whenever I want something that feels both comforting and a little exotic. It never fails to remind me that some of the best meals come from happy accidents.

I served this to my in-laws during their first visit to our new apartment, and my father-in-law, who usually prefers steak, went back for seconds. He kept asking what was in the sauce, convinced there was some secret ingredient. There wasnt. It was just good olive oil, fresh peppers, and the patience to let the spices toast properly. That night taught me that simple food, done with care, speaks louder than fancy techniques.

Ingredients

• Cod fillets: Choose thick, firm fillets so they hold together during simmering, and pat them dry before adding to prevent the sauce from getting watery.
• Onion: Finely chopped onion melts into the base and adds natural sweetness that balances the spices beautifully.
• Garlic cloves: Mince them fresh rather than using jarred for a brighter, more aromatic kick.
• Red and yellow bell peppers: The mix of colors is not just pretty, it adds layers of subtle sweetness and a slight char if you cook them long enough.
• Diced tomatoes: Canned tomatoes are your friend here, they break down into a rich sauce and save you from peeling fresh ones.
• Baby spinach: Stir it in at the end so it wilts but keeps its vibrant green color and a bit of texture.
• Lemon slices: Lay them on top of the fish as it cooks, they infuse everything with brightness and look gorgeous when you serve.
• Ground cumin: This is the backbone of the spice blend, earthy and warm without being spicy.
• Smoked paprika: Adds a gentle smokiness that makes the whole dish feel like it has been simmering for hours.
• Ground coriander: A hint of citrusy sweetness that rounds out the cumin perfectly.
• Cayenne pepper: Optional, but a small pinch brings just enough heat to wake up your palate.
• Olive oil: Use a good quality one, it carries the spices and coats the vegetables with richness.
• Fish or vegetable stock: This thins the tomatoes into a sauce and adds depth, choose low sodium so you control the salt level.
• Fresh cilantro or parsley: A handful of fresh herbs at the end adds color and a burst of freshness that cuts through the richness.

Instructions

Start with the aromatics:

Heat the olive oil in your pot until it shimmers, then add the onion and let it soften and turn translucent, stirring occasionally. This builds the sweet, savory foundation everything else sits on.

Add the peppers and garlic:

Toss in the garlic and both peppers, cooking until the peppers start to soften and the garlic smells toasty and fragrant. Dont rush this step, the vegetables need time to release their sweetness.

Bloom the spices:

Sprinkle in the cumin, paprika, coriander, cayenne, salt, and pepper, stirring constantly for about a minute. You will know theyre ready when the aroma hits you and makes your mouth water.

Build the sauce:

Pour in the tomatoes and stock, stirring to scrape up any browned bits from the bottom of the pot. Let it come to a gentle simmer, then cover and cook until the vegetables are tender and the sauce has thickened slightly.

Nestle the cod:

Lower the heat and gently place the cod fillets into the sauce, spooning a bit over the top and arranging lemon slices on each piece. Cover and let the fish cook undisturbed until it turns opaque and flakes easily with a fork.

Wilt the spinach:

Scatter the spinach over everything and cover for just a couple of minutes until it wilts into the sauce. Stir gently so you dont break up the fish.

Serve and garnish:

Ladle the fish and vegetables into shallow bowls, making sure everyone gets plenty of sauce. Top with fresh herbs and serve with lemon wedges for squeezing.

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One winter evening, I made this for myself after a long day and ate it straight from the pot, standing at the stove with a piece of crusty bread. The windows fogged up from the steam, and I remember feeling grateful for how something so simple could feel like a warm hug. Food does not always need an occasion. Sometimes it just needs to taste like home.

Serving Suggestions

This dish begs for something to soak up the sauce, so I always serve it with warm, crusty bread or a mound of fluffy couscous. Rice works beautifully too, especially if you want to stretch it for extra guests. A simple green salad on the side with lemon vinaigrette keeps things light and balances the richness of the tomatoes. If you are feeding a crowd, double the recipe and use a wider pot so the fillets have room to nestle in without overlapping.

Ingredient Swaps and Variations

Cod is wonderful here, but haddock, halibut, or even thick chunks of salmon work just as well if that is what you have. I have also used frozen fish in a pinch, just thaw it completely and pat it very dry before adding. If you are not a fan of spinach, try kale or Swiss chard, though you will need to add them a few minutes earlier so they have time to soften. For a richer sauce, stir in a spoonful of coconut milk at the end, it adds creaminess without dairy and plays nicely with the spices.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to two days, and honestly, the flavors deepen overnight. Reheat gently on the stovetop over low heat, adding a splash of stock or water to loosen the sauce. The fish will be more delicate after storing, so stir carefully to keep it from falling apart completely.

• If you want to prep ahead, make the vegetable and tomato base up to a day in advance and add the fish fresh when you are ready to eat.
• This dish does not freeze well because the fish texture suffers, but the sauce alone freezes beautifully for up to a month.
• Always taste and adjust the seasoning after reheating, sometimes it needs a squeeze of fresh lemon or a pinch of salt to bring it back to life.

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This recipe has become my go-to whenever I want something that feels nourishing without a lot of fuss. I hope it finds a place in your rotation too, and that it fills your kitchen with the kind of smells that make everyone wander in asking when dinner will be ready.

Recipe FAQs

→ Can I use frozen cod fillets?

Yes, just make sure to thaw them completely and pat dry before adding to the pot to avoid excess water diluting the sauce.

→ What other fish works well in this dish?

Haddock, halibut, or any firm white fish are excellent substitutes. Avoid delicate fish like sole that may break apart during cooking.

→ How do I know when the cod is fully cooked?

The cod is done when it turns opaque white throughout and flakes easily with a fork. Internal temperature should reach 63°C (145°F).

→ Can I make this ahead of time?

The vegetable base can be prepared ahead, but cook the cod fresh to maintain its tender texture. Reheat the sauce before adding fish.

→ What should I serve alongside this dish?

Crusty bread, fluffy couscous, or steamed rice are ideal accompaniments to soak up the flavorful tomato and spice-infused sauce.

→ How can I adjust the spice level?

Omit the cayenne pepper for mild heat, or add chili flakes and extra cayenne for a spicier kick. Adjust smoked paprika to taste.