Classic Spanish Cod with Potatoes & Peas | Easy One-Pot Recipe

cod

🥗Healthier: hake

💰Cheaper: pollock

Hake is lower in calories and pollock is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is a budget-friendly option.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds depth while cayenne is a less expensive spice.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth is healthier and water is a cost-effective alternative.

Heat a large fry pan over medium heat and add 1/4 cup extra virgin olive oil.

Pat 14 ounces of cod completely dry with paper towels and cut into four evenly sized pieces.

Season the cod with sea salt and black pepper on one side.

In a shallow bowl, combine 1/4 cup all-purpose flour and 1/2 teaspoon sweet smoked Spanish paprika, then mix well.

Coat each piece of cod in the flour mixture until evenly coated.

Add the coated cod to the pan with the olive oil and cook for 2.5 minutes per side.

Remove the cod from the pan after 5 minutes total cooking time and cover with foil to keep warm.

In the same pan, add sliced onion and sliced garlic, mixing continuously for about 5 minutes until lightly sautéed.

Add the pieces of potato and 1/2 cup white wine, seasoning with sea salt and black pepper, then increase heat to medium-high and mix.

After 3 minutes, add enough vegetable broth to barely cover the potatoes (about 2.5 cups) and mix well.

Cook on medium-high heat for 20 to 25 minutes, stirring occasionally.

After 16 to 18 minutes, add 1/2 cup frozen peas and mix to distribute evenly.

After a total cooking time of 22 to 23 minutes, check the potatoes for doneness with a toothpick.

Lower the heat to low medium and add the cod back into the pan, simmering for 1 to 2 minutes to heat through.

Remove from heat and sprinkle with finely chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens