Save Pin My neighbor brought me fresh cod one autumn evening, insisting I try something other than my usual baked fillet routine. I had peppers turning soft in the crisper and a jar of smoked paprika I'd been hoarding. What started as improvisation turned into a dish I now make every few weeks. The kitchen smelled like a coastal spice market, and I was hooked before the first bite.
I made this for a small dinner party once, serving it straight from the pot with a pile of warm flatbread on the side. My friend who claimed she didn't like fish went back for seconds. The lemon slices soften into the sauce, and the spinach wilts just enough to add color and a hint of earthiness. It became my go to when I want something nourishing that doesn't require much fuss.
Ingredients
- Cod fillets: Look for thick, firm pieces that won't fall apart during simmering, and pat them dry before adding to the pot.
- Onion: Chop it finely so it melts into the sauce and sweetens as it cooks down with the garlic.
- Garlic cloves: Mince them fresh for the best aroma, they bloom beautifully in the warm oil.
- Red bell pepper: Adds sweetness and a pop of color that makes the whole dish look vibrant.
- Yellow bell pepper: Balances the red and brings a slightly milder, sunny flavor to the mix.
- Diced tomatoes: Use canned for convenience, the juices help create a rich, saucy base.
- Baby spinach: Stir it in at the end so it wilts gently without turning mushy or bitter.
- Lemon, sliced: Lay the slices over the fish, they infuse the sauce with brightness as everything simmers.
- Ground cumin: Brings an earthy warmth that anchors all the other spices.
- Smoked paprika: This is the secret, it adds a gentle smokiness that makes the dish feel special.
- Ground coriander: A hint of citrusy spice that plays well with the lemon and tomatoes.
- Cayenne pepper: Optional, but a pinch gives just enough heat to wake up your palate.
- Salt and black pepper: Season generously, the vegetables and fish need it to shine.
- Olive oil: Use a good quality one, it starts the flavor foundation when you sauté the aromatics.
- Fish or vegetable stock: Adds depth and helps the sauce come together, choose low sodium if you can.
- Fresh cilantro or parsley: A handful of chopped herbs at the end makes everything taste brighter and more alive.
- Lemon wedges: Serve them on the side for an extra squeeze of acidity right before eating.
Instructions
- Warm the oil:
- Heat the olive oil in your largest skillet or Dutch oven over medium heat until it shimmers slightly. This ensures the onions will sizzle as soon as they hit the pan.
- 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.
- Add the peppers and garlic:
- Stir in the minced garlic and diced peppers, cooking for another 3 minutes until the peppers start to soften. The garlic should be fragrant but not burned.
- Bloom the spices:
- Sprinkle in the cumin, smoked paprika, coriander, cayenne, salt, and pepper, stirring constantly for about a minute. This step releases all the aromatic oils and deepens the flavor.
- Build the sauce:
- Pour in the diced tomatoes and stock, then bring everything to a gentle simmer. The liquid should bubble softly around the edges.
- Simmer the vegetables:
- Cover the pot and let it cook for 8 to 10 minutes, allowing the vegetables to become tender and the sauce to thicken just a bit. Stir once or twice to prevent sticking.
- Nestle the cod:
- Gently place the cod fillets into the sauce, tucking them in so they're mostly submerged. Lay the lemon slices on top, then cover and simmer for 8 to 10 minutes until the fish is opaque and flakes easily.
- Wilt the spinach:
- Scatter the baby spinach over the top and let it cook for 2 minutes with the lid on. It will wilt down quickly and add a fresh, green note.
- Serve and garnish:
- Spoon everything into shallow bowls, making sure each serving gets fish, vegetables, and plenty of sauce. Finish with chopped herbs and lemon wedges on the side.
Save Pin The first time I served this with a loaf of sourdough, everyone tore off chunks and dragged them through the sauce until the pot was nearly clean. It wasn't fancy, but it felt like the kind of meal that brings people closer. Now I keep cod in the freezer and peppers on hand, just in case.
Serving Suggestions
I love spooning this over a mound of fluffy couscous or steamed jasmine rice to soak up every drop of the spiced tomato sauce. Crusty bread works just as well if you want something you can tear and dip. A simple green salad with lemon vinaigrette on the side keeps things light and fresh.
Substitutions and Swaps
Haddock, halibut, or any firm white fish will work beautifully in place of cod, just watch the cooking time as thickness varies. If you don't have fish stock, vegetable stock or even water with a splash of white wine does the job. Swap the spinach for kale or Swiss chard if that's what you have, just give it an extra minute to soften.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to two days, though the fish is best enjoyed fresh. Reheat gently on the stovetop over low heat, adding a splash of stock or water to loosen the sauce. The flavors deepen overnight, so don't be surprised if the next day tastes even better.
- Store the fish and sauce together to keep the fillets moist.
- Avoid microwaving on high, it can make the cod rubbery.
- If freezing, do so without the spinach and add fresh greens when reheating.
Save Pin This dish has a way of turning a regular Tuesday into something worth sitting down for. I hope it finds a spot in your rotation, too.
Recipe FAQs
- → Can I use frozen cod fillets?
Yes, you can use frozen cod fillets. Make sure to thaw them completely and pat dry before adding to the pot. This ensures even cooking and prevents excess water from diluting the sauce.
- → What other fish works well in this dish?
Any firm white fish works beautifully. Try haddock, halibut, sea bass, or tilapia. Adjust cooking time based on the thickness of the fillets to ensure they cook through without becoming tough.
- → How do I know when the cod is fully cooked?
The cod is done when it turns opaque white throughout and flakes easily when tested with a fork. The internal temperature should reach 145°F (63°C). Avoid overcooking as it can make the fish dry and tough.
- → Can I make this ahead of time?
While best enjoyed fresh, you can prepare the vegetable and spice base ahead and refrigerate. Add the fish and finish cooking just before serving to maintain the cod's tender texture and prevent it from becoming mushy.
- → What sides pair well with this dish?
Crusty bread, fluffy couscous, steamed rice, or quinoa are excellent choices to soak up the flavorful sauce. You can also serve it with roasted potatoes or a simple green salad for a complete meal.
- → How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to prevent the fish from becoming overcooked. Add a splash of stock if the sauce has thickened too much.