Spiced Cod One Pot

My neighbor showed up at my door one rainy Tuesday with a bag of incredibly fresh cod from the market and asked if I knew what to do with it. I'd been experimenting with one-pot meals that week, so I pulled together some spices I'd been meaning to use and created this dish on the spot. The way those warming spices bloomed in the hot oil, the tomatoes turning glossy and rich—it felt like the kitchen was teaching me something without any fuss. Forty minutes later, we were eating something that tasted like it had been simmering for hours, and my neighbor actually asked for the recipe before finishing her bowl.

I made this for my partner on a night when we both came home exhausted from work, and somehow this simple pot of food turned into the kind of meal that made us sit at the table longer than usual. There was something about the smell that pulled us in—cumin and paprika mixing with tomato and lemon—and by the time we finished, we weren't thinking about our hectic day anymore. That's when I realized this dish does more than feed you; it resets you.

Ingredients

• Cod fillets: Use skinless, boneless fillets that are roughly the same thickness so they cook evenly; if your pieces are thick, they'll stay tender and won't dry out like thinner cuts sometimes do.
• Onion: Finely chop it so it softens and almost melts into the sauce, building a sweet, savory foundation for everything else.
• Garlic: Mince it fine and add it after the onion has started to soften so it doesn't burn and turn bitter.
• Bell peppers: Dice them into chunks that are large enough to hold their shape but small enough that they cook through in the time the fish needs.
• Diced tomatoes: A can of good quality tomatoes saves time and gives you a consistent, slightly acidic base for the sauce.
• Baby spinach: Add it at the very end so it wilts without becoming mushy or losing its bright green color.
• Ground cumin: This warm spice is the backbone of the dish, lending an earthy, slightly nutty flavor that makes the fish taste more interesting.
• Smoked paprika: The smokiness adds depth and makes you feel like the dish has been developing for longer than it actually has.
• Ground coriander: It's subtle but essential, adding a light, slightly sweet floral note that balances the earthier spices.
• Cayenne pepper: Keep this optional and add it gradually if you want heat, tasting as you go so you don't overpower the delicate fish.
• Olive oil: Use good quality oil since you're not cooking it down for long; it becomes part of the sauce and carries flavor.
• Fish or vegetable stock: Stock creates the sauce and infuses everything with savory depth; if you only have water, add a little extra salt to compensate.
• Lemon: Slice it fresh and use it both in cooking and as garnish to brighten the rich, warming spices.

Instructions

Get your pot ready:

Heat olive oil in a large skillet or Dutch oven over medium heat until it shimmers; you want it hot enough that the onions sizzle immediately when they hit the pan.

Build the flavor base:

Add chopped onion and let it cook for 3 to 4 minutes until it turns soft and slightly golden, then add the minced garlic and diced peppers and cook for another 3 minutes until the vegetables start releasing their sweetness and aromas. This foundation is where all your flavor starts, so don't rush it.

Bloom those warming spices:

Stir in the cumin, smoked paprika, coriander, cayenne if using, salt, and pepper, and cook for about 1 minute until the spices become fragrant and coat everything in the pan. You'll smell the transformation immediately, and that's how you know they're doing their job.

Create the sauce:

Pour in the diced tomatoes and stock, then bring everything to a gentle simmer; the liquid will turn a gorgeous deep color as it mingles with the spices. Cover the pot and let it cook for 8 to 10 minutes until the vegetables soften and the sauce thickens slightly.

Introduce the fish gently:

Nestle the cod fillets into the simmering sauce and arrange lemon slices on top, then cover and let it cook for 8 to 10 minutes until the fish turns opaque and flakes easily with a fork. The gentle heat cooks the delicate fish perfectly without any fussing or flipping.

Finish with fresh greens:

Add the baby spinach and cook for just 2 minutes until it wilts into the sauce, adding a bright, fresh note at the very end.

Serve with intention:

Ladle everything into bowls with plenty of sauce, then scatter fresh cilantro or parsley on top and add lemon wedges for people to squeeze as they eat. The herbs and citrus add freshness that cuts through the richness beautifully.

Save

I served this to my mother-in-law, who is notoriously difficult to cook for, and watched her taste it and then immediately take another spoonful without saying anything. Sometimes a dish succeeds not because it's complicated, but because every element knows exactly what it's supposed to do, and this is one of those rare meals that feels effortless and generous at the same time.

What Makes This Different From Other Fish Stews

Most fish stews I've encountered rely on cream or butter to create richness, but this one builds its sauce from tomato, spices, and the fish's own delicate moisture. The cumin and paprika do the heavy lifting, creating a warm, almost cozy sauce that doesn't need any dairy to feel complete. It's lighter than a traditional chowder but more substantial than a simple broth, landing in that perfect middle ground where everything feels balanced.

How to Adapt This for Different Occasions

This recipe is flexible enough to change based on what you have or what you're craving. If you want to stretch it further, add chickpeas or white beans to the sauce for more substance, or swap the cod for haddock, halibut, or any firm white fish that won't fall apart. For a vegetarian version, use extra vegetables like zucchini or mushrooms and vegetable stock instead of fish stock, and the spices will still create something deeply satisfying.

The Serving Secrets That Make This Memorable

The way you finish and serve this dish matters just as much as how you cook it, so don't treat those last steps as afterthoughts. Crusty bread is essential for soaking up the sauce, but couscous, rice, or even polenta all work beautifully if that's what you have on hand. The fresh herbs scattered on top are more than garnish; they brighten the warm spices and remind you that this is fresh, wholesome food that happened to come together quickly.

• Always squeeze fresh lemon over your bowl right before eating, as the acidity awakens all the flavors and cuts through the richness in exactly the right way.
• If you're cooking for guests, keep extra lemon wedges on the table and let people adjust the brightness to their own taste.
• Don't overcrowd the pan when you add the fish, or it will steam instead of simmering gently in that gorgeous sauce.

Save

This dish has become my answer to the question of what to make when you want something that tastes thoughtful but doesn't require you to think too hard. It's the kind of meal that reminds you why you cook in the first place.

Recipe FAQ Section

→ 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 can I substitute for cod?

Haddock, halibut, sea bass, or any firm white fish works well. Adjust cooking time based on the thickness of the fillets.

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

The fish should be opaque throughout and flake easily when tested with a fork. Internal temperature should reach 63°C (145°F).

→ Can I make this dish ahead of time?

The vegetable base can be prepared in advance, but add the fish just before serving to prevent overcooking and maintain its delicate texture.

→ What should I serve alongside this dish?

Crusty bread, steamed rice, couscous, or quinoa all pair beautifully to soak up the flavorful tomato-based 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 version. Taste and adjust to your preference.