Save Rain was drumming against my kitchen window last Tuesday when I decided to throw together whatever I had in the fridge. The house smelled like smoked paprika and tomatoes within minutes, and suddenly a gray evening felt warm and inviting.
My sister called me midway through cooking, and I had to put her on speakerphone just to keep stirring. She could hear the sizzling peppers through the phone and showed up at my door twenty minutes later with a loaf of crusty bread.
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Ingredients
- 4 cod fillets: Choose pieces that feel firm and smell fresh, about 150g each works perfectly
- 1 large onion: Finely chopped so it melts into the sauce rather than staying chunky
- 2 garlic cloves: Minced fresh, because jarred garlic loses its punch in long simmers
- 1 red bell pepper and 1 yellow bell pepper: The combination brings sweetness and makes the dish look stunning
- 400 g diced tomatoes: Canned works beautifully here, especially in winter when fresh tomatoes lack flavor
- 150 g baby spinach: Add this at the very end so it stays bright and tender
- 1 lemon: Thinly sliced, these become edible garnish that brighten every bite
- 1 tsp ground cumin: Earthy and essential for that Mediterranean depth
- 1 tsp smoked paprika: This is the secret ingredient that makes people ask whats in it
- 1/2 tsp ground coriander: Adds a subtle citrusy warmth
- 1/4 tsp cayenne pepper: Optional, but I love the gentle hum of heat it provides
- 1 tsp salt and 1/2 tsp black pepper: Season generously since cod is naturally mild
- 2 tbsp olive oil: A good quality oil makes a difference in simple dishes
- 250 ml fish or vegetable stock: Homemade stock is best but storebought works fine
- Fresh cilantro or parsley: Whichever you prefer, both bring a fresh finish
- Extra lemon wedges: For squeezing over at the table
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Instructions
- Build your flavor foundation:
- Warm the olive oil in a large deep skillet over medium heat until it shimmers, then add your chopped onion and let it soften until translucent
- Add the aromatics:
- Stir in the garlic and both peppers, cooking until they soften and the kitchen starts smelling wonderful
- Wake up the spices:
- Sprinkle in the cumin, smoked paprika, coriander, cayenne, salt and pepper, stirring constantly for one minute until they become fragrant
- Create the sauce:
- Pour in the diced tomatoes and stock, bring everything to a gentle bubble, then cover and let simmer until the vegetables are tender
- Nestle in the fish:
- Gently lay the cod fillets into the sauce, arrange lemon slices on top, cover again and simmer until the fish turns opaque and flakes easily
- Finish with greens:
- Scatter the spinach over the top and let it wilt for just two minutes before serving
Pin it That rainy Tuesday dinner became a regular request. Now whenever I see those red and yellow peppers at the market, I grab them instinctively.
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Choosing the Right Fish
Ive learned that cod works beautifully here because its flakes hold up in the simmering sauce without falling apart. Haddock or halibut make excellent substitutes if cod is not available.
Making It Ahead
The vegetable base tastes even better the next day. Make it up to the point before adding fish, refrigerate overnight, then reheat gently and finish with fresh cod when ready to serve.
Serving Suggestions
Crusty bread is nonnegotiable for mopping up that spiced tomato sauce. Steamed rice works well if you want something more substantial.
- Keep some extra lemon wedges on hand for those who love extra brightness
- A dollop of yogurt on top cools the heat beautifully
- Leftovers reheat perfectly for lunch the next day
Pin it This is the kind of dinner that makes you feel like a capable cook without demanding anything complicated. Its just good honest food.
Frequently Asked Questions
- → Can I use a different fish?
Yes, firm white fish like haddock, pollock, or even halibut would work well as a substitute for cod in this dish. Adjust cooking time slightly if needed, as thickness varies.
- → How can I make this spicier?
To add more heat, increase the amount of cayenne pepper or include a pinch of chili flakes when you add the other spices. A dash of hot sauce at the end could also provide extra warmth.
- → What side dishes pair well with this?
This flavorful dish is excellent served with crusty bread to soak up the sauce, fluffy steamed rice, or light couscous. A simple green salad also complements it beautifully.
- → Can I prepare any part of this in advance?
You can chop all your vegetables (onion, garlic, bell peppers) ahead of time. The spiced tomato base can also be prepared a day in advance and gently reheated before adding the cod and spinach.
- → Is this meal suitable for meal prepping?
Yes, this dish reheats well. Store individual portions in airtight containers in the refrigerator for up to 3 days. The fish may become slightly firmer upon reheating, but the flavors remain delicious.
- → What if I don't have fish stock?
Vegetable stock is a perfect alternative to fish stock in this preparation, maintaining the vegetarian-friendly aspects if desired. Water could also work in a pinch, though flavor depth might be slightly reduced.
