Pin It The smell of cumin hitting hot oil always pulls me straight back to a Tuesday evening when I was too tired to think, staring into my fridge with nothing but a thawed cod fillet and a few sad peppers. I tossed everything into one pot with some spices I had in the cupboard, crossed my fingers, and somehow ended up with something that tasted like I'd planned it all along. My partner walked in, sniffed the air, and asked if we were having guests. We weren't, but that one pot of golden, aromatic cod became our midweek miracle.
I made this for my parents the first time they visited my new apartment, mostly because I wanted to prove I could cook something other than pasta. My dad, who usually drowns everything in hot sauce, didn't reach for the bottle once. My mom kept mopping up the tomato-spice sauce with bread, and when I offered seconds, they both nodded before I'd even finished the sentence. That night, I realized this dish had earned its spot in my regular rotation.
Ingredients
- Cod fillets: Choose fillets that are firm and smell like the ocean, not fishy. I learned the hard way that thin, sad fillets fall apart in the sauce, so aim for pieces about an inch thick.
- Onion: A large onion gives the base sweetness and body. I chop mine finely so it melts into the sauce and nobody picks it out.
- Garlic cloves: Fresh garlic is non-negotiable here. It blooms in the oil and perfumes everything that follows.
- Red and yellow bell peppers: The mix of colors makes the pot look alive, and they add a gentle sweetness that balances the spices.
- Diced tomatoes: I use canned because theyre consistent and already broken down, which helps the sauce come together quickly.
- Baby spinach: It wilts in seconds and adds a pop of green and a whisper of earthiness right at the end.
- Lemon: Sliced lemon on top of the cod while it cooks keeps it moist and adds a bright, citrusy note that cuts through the richness.
- Ground cumin: This is the backbone of the spice blend. It gives warmth and a slightly nutty depth.
- Smoked paprika: Adds a gentle smokiness that makes the whole dish taste like its been simmering for hours.
- Ground coriander: A little floral, a little citrusy. It rounds out the cumin beautifully.
- Cayenne pepper: Optional, but I like a small pinch for a low hum of heat that doesnt overwhelm.
- Salt and black pepper: Season generously. The cod needs it, and so does the sauce.
- Olive oil: Use a good one. It carries the spices and coats the vegetables as they soften.
- Fish or vegetable stock: Fish stock adds more depth, but vegetable stock works perfectly if thats what you have.
- Fresh cilantro or parsley: A handful of chopped herbs at the end makes everything taste fresher and look restaurant-ready.
- Lemon wedges: For squeezing over at the table. Trust me, you'll want them.
Instructions
- Warm the oil:
- Heat the olive oil in a large, deep skillet or Dutch oven over medium heat until it shimmers but doesnt smoke. This is your foundation, so dont rush it.
- Soften the onion:
- Add the chopped onion and sauté for 3 to 4 minutes, stirring occasionally, until it turns translucent and smells sweet. You want it soft, not browned.
- Build the base:
- Stir in the garlic and both peppers, cooking for another 3 minutes until the peppers start to soften and the garlic is fragrant. The kitchen should smell amazing by now.
- Bloom the spices:
- Add the cumin, smoked paprika, coriander, cayenne, salt, and pepper. Stir everything together and cook for about a minute until the spices release their oils and the air gets heady and warm.
- Add the tomatoes and stock:
- Pour in the diced tomatoes and stock, stirring to combine. Bring the mixture to a gentle simmer, then cover and let it cook for 8 to 10 minutes until the vegetables are tender and the sauce thickens just a bit.
- Nestle the cod:
- Gently place the cod fillets into the simmering sauce, tucking them in so theyre mostly submerged. Lay lemon slices on top of each fillet, cover the pot, and simmer for 8 to 10 minutes until the cod is opaque and flakes easily with a fork.
- Wilt the spinach:
- Add the baby spinach, tucking it around the fish. Cover again and cook for 2 minutes until the spinach wilts into the sauce.
- Finish and serve:
- Remove from heat, sprinkle with fresh cilantro or parsley, and serve hot with extra lemon wedges on the side. Dont skip the lemon squeeze at the table.
Pin It One rainy Saturday, I made this for a friend going through a rough patch. We ate it straight from the pot with forks and torn bread, sitting on my kitchen floor because the table was covered in laundry. She said it tasted like a hug, and I think thats exactly what a good one pot dish should do. It fills you up and warms you from the inside, with hardly any effort and zero pretense.
Choosing Your Fish
Cod is mild and forgiving, but haddock, hake, or even halibut work beautifully here. I once used tilapia in a pinch, and while it was thinner and cooked faster, it still tasted lovely. Just avoid anything too delicate like sole, which tends to disintegrate in a bubbling sauce. Look for fillets that are similar in size so they cook evenly, and if theyre frozen, thaw them completely and pat them dry before adding them to the pot.
What to Serve It With
This dish begs for something to soak up the sauce. I usually go for crusty bread because I love dragging it through the spiced tomato base, but fluffy couscous or steamed rice are excellent choices too. Once, I served it over creamy polenta, and it felt like a completely different meal in the best way. A simple green salad on the side with lemon and olive oil keeps things light and fresh.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to two days. The cod will be softer the next day, but the flavors deepen and meld overnight, which I actually love. Reheat gently on the stovetop over low heat, adding a splash of stock or water to loosen the sauce if its thickened up too much. I dont recommend freezing this one because the fish texture suffers, but the sauce base freezes beautifully on its own if you want to prep ahead.
- Taste the sauce before serving leftovers and add a squeeze of fresh lemon to brighten it back up.
- If reheating in the microwave, cover it and use medium power to avoid rubbery fish.
- Leftover sauce is incredible stirred into pasta or spooned over grilled chicken the next day.
Pin It This is the kind of recipe that makes you look like you tried harder than you did, and theres nothing wrong with that. Keep it in your back pocket for nights when you want something nourishing, flavorful, and low on cleanup.
Recipe FAQs
- → 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?
Haddock, halibut, or any firm white fish are excellent substitutes. Avoid delicate fish like tilapia as they may fall apart during cooking.
- → How do I prevent the cod from overcooking?
Simmer gently on low heat and check after 8 minutes. The fish is done when it turns opaque and flakes easily with a fork.
- → Can I make this ahead of time?
The vegetable base can be prepared in advance, but add the cod just before serving to maintain its tender texture and prevent it from becoming rubbery.
- → What should I serve with this dish?
Crusty bread, fluffy couscous, steamed rice, or roasted potatoes are perfect for soaking up the flavorful tomato-based sauce.
- → How can I adjust the spice level?
Omit the cayenne pepper for a milder version, or add chili flakes and extra cayenne for more heat. Adjust to your preference.