Save to Pinterest My neighbor brought me fresh cod from the harbor one Sunday morning, still cold from the ice chest. I had no grand plan, just a cluttered fridge and a craving for something warm and fragrant. I started tossing peppers and spices into a pot, letting the smoked paprika bloom in olive oil until my kitchen smelled like a coastal spice market. That improvised dinner turned into this recipe, a dish I now make whenever I need comfort without the fuss of multiple pans.
I served this to friends on a rainy Tuesday, the kind of night where everyone just wanted to sit close to the table and talk. The cod flaked perfectly into the tomato broth, and we mopped up every bit with torn pieces of bread. Someone said it tasted like vacation, and I realized thats exactly what one-pot cooking should feel like: easy, generous, and a little bit transportive.
Ingredients
- Cod fillets: Choose thick, firm fillets that wont fall apart during simmering, and pat them dry before nestling them into the sauce so they cook evenly.
- Onion: A large onion forms the sweet, savory base of the sauce and softens into the background as everything simmers together.
- Garlic cloves: Fresh garlic adds a sharp, aromatic layer that mellows beautifully once it meets the tomatoes and stock.
- Red and yellow bell peppers: Diced peppers bring sweetness and color, and they hold their shape just enough to add texture to every spoonful.
- Diced tomatoes: Canned tomatoes are your shortcut to a rich, tangy sauce that tastes like its been simmering for hours.
- Baby spinach: Stir it in at the end for a pop of green and a hint of earthiness without any extra effort.
- Lemon: Sliced lemon on top of the cod infuses the fish with bright, citrusy flavor as it steams in the sauce.
- Ground cumin: This warm, earthy spice is the backbone of the dish and makes everything smell like a spice bazaar.
- Smoked paprika: It adds a deep, smoky sweetness that makes the sauce taste more complex than it actually is.
- Ground coriander: A subtle citrus note that rounds out the cumin and paprika without overpowering the fish.
- Cayenne pepper: Optional, but a pinch brings gentle heat that lingers just long enough to keep things interesting.
- Salt and black pepper: Season generously to bring out the natural sweetness of the vegetables and the delicate flavor of the cod.
- Olive oil: Use a fruity extra virgin olive oil to start the sauce with richness and a hint of peppery flavor.
- Fish or vegetable stock: Stock adds body and depth to the tomato base, turning it into a proper sauce worth soaking up with bread.
- Fresh cilantro or parsley: A handful of chopped herbs at the end adds brightness and makes the whole dish look like you put in extra effort.
- Lemon wedges: Serve them on the side so everyone can add an extra squeeze of citrus to their plate.
Instructions
- Start the aromatics:
- Heat the olive oil in a large, deep skillet or Dutch oven over medium heat until it shimmers. Add the chopped onion and saute for 3 to 4 minutes, stirring occasionally, until it softens and turns translucent.
- Build the flavor base:
- Stir in the minced garlic and diced red and yellow peppers, cooking for another 3 minutes until the peppers start to soften and the garlic smells fragrant. This is when your kitchen starts to smell really good.
- Toast the spices:
- Add the cumin, smoked paprika, coriander, cayenne, salt, and black pepper, stirring constantly for about 1 minute. Toasting the spices in the oil wakes up their flavors and gives the sauce a deeper, rounder taste.
- Simmer the sauce:
- Pour in the diced tomatoes and fish or vegetable stock, stirring to combine everything into a loose, aromatic sauce. Bring it to a simmer, then cover and cook for 8 to 10 minutes until the vegetables are tender and the sauce thickens slightly.
- Nestle the cod:
- Gently place the cod fillets into the simmering sauce, spooning a bit of liquid over each piece. Lay the lemon slices on top of the fish, cover the pot, and let it simmer for 8 to 10 minutes until the cod is opaque and flakes easily with a fork.
- Wilt the spinach:
- Add the baby spinach to the pot, tucking it around the fish, and cook uncovered for 2 minutes until the leaves just wilt. The spinach adds color and a touch of freshness without making the dish feel heavy.
- Serve and garnish:
- Spoon the cod and sauce into shallow bowls, making sure everyone gets plenty of vegetables. Garnish with chopped cilantro or parsley and serve with extra lemon wedges on the side for squeezing.
Save to Pinterest 
Save to Pinterest I made this on a night when I was too tired to think, and it still turned out beautifully. My daughter asked if we could have it again the next week, and I realized that the best recipes are the ones that work even when youre half asleep. Its become my weeknight rescue, the dish I make when I want something nourishing without needing to impress anyone.
What to Serve With It
This dish practically begs for something to soak up the sauce. I love serving it with crusty bread torn into pieces, but steamed rice or fluffy couscous work just as well if you want something more substantial. A simple green salad on the side keeps things light, and a glass of chilled white wine makes it feel like a proper meal even on a Wednesday night.
Swaps and Variations
If you cant find cod, haddock or halibut work beautifully, just make sure the fillets are thick enough to handle gentle simmering. You can swap the spinach for kale or chard if thats what you have, though youll need to add them a few minutes earlier so they have time to soften. For extra heat, toss in a pinch of chili flakes with the spices, or stir in a spoonful of harissa for a North African twist.
Storage and Reheating
Leftovers keep well in the fridge for up to two days, though the fish will be more delicate when reheated. I gently warm individual portions in a covered skillet over low heat, adding a splash of stock or water to loosen the sauce. The flavors actually deepen overnight, so day-two lunch can be even better than dinner.
- Store the cod and sauce together in an airtight container to keep the fish moist.
- Reheat gently to avoid breaking up the fillets, low and slow is the way to go.
- If the sauce thickens too much in the fridge, stir in a little extra stock or water when you reheat.
Save to Pinterest 
Save to Pinterest This recipe has taught me that comfort doesnt have to be complicated, and that sometimes the best dinners come from a single pot and a handful of good spices. I hope it brings you the same kind of easy warmth it brings to my table.
Recipe Questions & Answers
- → Can I use frozen cod fillets?
Yes, just ensure they are fully thawed and patted dry before adding to the pot to prevent excess water from diluting the sauce.
- → What other fish works well in this dish?
Firm white fish like haddock, halibut, or sea bass are excellent alternatives. Avoid delicate fish that may fall apart during simmering.
- → How do I know when the cod is properly cooked?
The cod is done when it turns opaque white throughout and flakes easily with a fork. This typically takes 8-10 minutes of gentle simmering.
- → Can I make this dish ahead of time?
The vegetable base can be prepared in advance and reheated. Add the cod just before serving to ensure it stays tender and doesn't overcook.
- → What can I serve alongside this dish?
Crusty bread, steamed rice, couscous, or quinoa all pair beautifully with this dish and help soak up the flavorful tomato-based sauce.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to prevent the fish from becoming rubbery.