Why You’ll Love This Recipe
- One-pan convenience: This dish is cooked entirely in one skillet, minimizing cleanup and maximizing flavor.
- Big flavor, fast: Aromatic spices like cumin, paprika, and coriander create a bold taste that’s ready in under 40 minutes.
- Healthy and satisfying: Cod is a lean protein source, and the vegetables and couscous make this a well-rounded meal.
- Customizable: Easily adjust the spice level or swap in different vegetables to suit your taste.
- Family-friendly: The mild flavors and tender fish appeal to both adults and kids.
- Diet-flexible: Can be adapted for gluten-free diets by using gluten-free couscous or alternative grains.
Ingredients & Preparation Notes
- Cod fillets: Choose fresh, skinless cod fillets for the best texture and flavor. If cod is unavailable, haddock or tilapia can be used as substitutes.
- Olive oil: Use a good quality extra virgin olive oil for the best flavor.
- Onion and garlic: These aromatics form the base of the dish’s flavor. Finely chop the onion for even cooking.
- Spices: Cumin, smoked paprika, coriander, and optional cayenne pepper create a warm, smoky flavor profile. Adjust the cayenne to your preferred heat level.
- Diced tomatoes: Canned diced tomatoes work well and add a rich, tangy flavor to the sauce.
- Broth: Use chicken or vegetable broth for added depth. Low-sodium options allow you to control the saltiness.
- Couscous: Quick-cooking and versatile, couscous soaks up the flavorful sauce. For gluten-free diets, use quinoa or rice instead.
- Frozen peas: A convenient way to add a pop of color and nutrition. Fresh peas can be used if available.
- Salt and pepper: Season to taste, but remember that the broth and tomatoes may already contain salt.
- Fresh parsley and lemon wedges: These add a fresh, bright finish to the dish.
Professional Tips & Techniques
- When cooking the cod in the spiced tomato sauce, it’s important to nestle the fillets into the liquid without fully submerging them. This allows the fish to steam gently while absorbing the flavors from the sauce.
Aim for an internal temperature of 145°F (63°C) for the cod, but use a fork to check for flakiness as a more reliable indicator of doneness. Overcooked cod can become dry, so remove it from the heat as soon as it’s cooked through.
The key to developing deep flavor in this dish is to bloom the spices in the oil before adding the liquid ingredients. This step, which takes just a minute, helps release the aromatic oils in the spices and prevents them from tasting raw.
For a thicker sauce, you can simmer it uncovered for a few extra minutes after adding the tomatoes and broth. If the sauce becomes too thick, add a splash more broth to reach your desired consistency.
Recipe Variations
- Spicy: Increase the cayenne pepper or add a diced jalapeño for more heat.
- Herbaceous: Stir in fresh herbs like cilantro or dill at the end for a different flavor profile.
- Vegetarian: Replace the cod with chunks of firm tofu or cauliflower florets.
- Seafood medley: Use a combination of cod, shrimp, and mussels for a seafood lover’s delight.
- Mediterranean twist: Add olives and capers to the sauce for a briny, Mediterranean-inspired version.
- Coconut curry: Substitute coconut milk for the broth and add curry powder for an Asian-inspired twist.
- Summer vegetable: Use fresh zucchini, bell peppers, and cherry tomatoes instead of canned tomatoes and frozen peas.
- Whole grain: Serve over quinoa or farro instead of couscous for added nutrition.
Serving Suggestions
- This Spiced Cod One-Pot is versatile enough for various occasions:
- For a casual weeknight dinner, serve it family-style straight from the skillet.
- Elevate it for guests by plating individual portions with a sprig of parsley and a lemon wedge.
- Pair with a simple green salad dressed with lemon vinaigrette to balance the richness of the dish.
- Serve alongside crusty bread to soak up the flavorful sauce.
- For a complete meal, add a side of roasted vegetables like carrots or asparagus.
- To make it more indulgent, top with a dollop of Greek yogurt or crumbled feta cheese.
Storage & Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: The cod may become slightly softer when frozen, but the dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Make-ahead: Prepare the sauce up to 2 days in advance and store it in the refrigerator. When ready to serve, reheat the sauce, add the cod, and cook until done.
- Reheating: Gently reheat on the stovetop over low heat, adding a splash of broth if needed to prevent the dish from drying out.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes, you can prepare the sauce up to 2 days in advance. Add the cod and cook just before serving.
Q: What can I use instead of cod?
A: Haddock, tilapia, or even salmon can be used as substitutes. Adjust cooking time based on the thickness of the fillets.
Q: Is this recipe gluten-free?
A: It can be made gluten-free by using gluten-free couscous or substituting with quinoa or rice.
Q: How spicy is this dish?
A: The level of spiciness can be adjusted by adding or omitting the cayenne pepper. As written, it has a mild to medium heat.
Q: Can I use fresh tomatoes instead of canned?
A: Yes, use 4-5 fresh tomatoes, diced. You may need to add a bit more broth to compensate for the lower liquid content.
Q: How do I know when the cod is done cooking?
A: The cod is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Q: Can I use a different grain instead of couscous?
A: Absolutely! Quinoa, rice, or farro are all great alternatives that will work well with the flavors of this dish.
Q: What if I don’t have all the spices listed?
A: You can still make a delicious version with just cumin and paprika. The other spices add depth but aren’t essential.
Conclusion
The Spiced Cod One-Pot is a perfect example of how simple ingredients and smart techniques can create a flavorful, satisfying meal with minimal effort. The aromatic spices, tender fish, and hearty vegetables come together in a single skillet for an easy weeknight dinner that’s sure to please the whole family. Give this recipe a try and enjoy the convenience and big flavors it brings to your table.
Don’t forget to share your results on social media and let us know how you customized it to suit your taste!
Spiced Cod One-Pot
Equipment
- Large, deep skillet with lid
- Measuring spoons and cups
- Cutting board and knife
- Wooden spoon or spatula
Ingredients
- 4 cod fillets about 6 oz each, skinless
- 2 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper optional, for heat
- 1 can diced tomatoes 14.5 oz
- 1 cup chicken or vegetable broth
- 1 cup couscous
- 1/2 cup frozen peas
Instructions
- Heat the olive oil in a large, deep skillet over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
- Add the minced garlic, ground cumin, smoked paprika, ground coriander, and cayenne pepper (if using). Cook for another minute, stirring constantly to prevent burning, until the spices are fragrant.
- Pour in the diced tomatoes and broth, stirring to combine. Bring the mixture to a simmer.
- Season the cod fillets with salt and pepper. Nestle them into the tomato mixture, spooning some of the sauce over the top. Cover the skillet and cook for about 10 minutes, or until the cod is opaque and flakes easily with a fork.
- While the cod is cooking, prepare the couscous according to package instructions.
- Once the cod is cooked, stir in the frozen peas and cook for an additional 2-3 minutes until heated through.
- Serve the spiced cod and vegetable mixture over the cooked couscous. Garnish with fresh parsley and serve with lemon wedges on the side.