# What You'll Need:
→ Seafood
01 - 4 cod fillets (about 5 oz each), skinless and boneless
→ Vegetables
02 - 1 large onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 1 yellow bell pepper, diced
06 - 1 can (14 oz) diced tomatoes
07 - 5 oz baby spinach
08 - 1 lemon, sliced
→ Spices & Seasonings
09 - 1 tsp ground cumin
10 - 1 tsp smoked paprika
11 - 1/2 tsp ground coriander
12 - 1/4 tsp cayenne pepper (optional, for heat)
13 - 1 tsp salt
14 - 1/2 tsp black pepper
→ Pantry
15 - 2 tbsp olive oil
16 - 1 cup fish or vegetable stock
→ Garnish
17 - Fresh cilantro or parsley, chopped
18 - Lemon wedges
# How to Make It:
01 - Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
02 - Add the chopped onion and sauté for 3–4 minutes until soft.
03 - Stir in the garlic, red and yellow peppers; cook for another 3 minutes.
04 - Add the cumin, smoked paprika, coriander, cayenne (if using), salt, and pepper. Stir well and cook for 1 minute until fragrant.
05 - Pour in the diced tomatoes and fish or vegetable stock. Bring to a simmer.
06 - Cover and cook for 8–10 minutes until the vegetables are tender and the sauce thickens slightly.
07 - Gently nestle the cod fillets into the sauce. Top with lemon slices. Cover and simmer for 8–10 minutes, or until the cod is opaque and flakes easily with a fork.
08 - Add the spinach and cook for another 2 minutes until just wilted.
09 - Serve hot, garnished with fresh herbs and extra lemon wedges.
