This stew exists only since my usual plan fell apart. I had salmon on my mind, already picturing how dinner would come together, then the call came in saying only cod was available. Cod has never been the fish that gets me excited. I mostly keep it around for quick tacos and move on. That evening, I stood in the kitchen, pantry door open, wondering what to do with it.
What came next turned into one of those quiet wins. A pot, a few pantry staples, and a little curiosity led to a stew that felt far more comforting than I expected. This recipe is proof that simple ingredients can carry a lot of weight when treated with care.
Why This Stew Earned Its Place in My Rotation
This stew checks a lot of boxes for real-life cooking. One pot keeps cleanup easy. Cod stays tender without fuss. Potatoes make it feel filling, and chickpeas add substance that holds up well in broth. It tastes warming without feeling heavy, which makes it easy to enjoy any time of year.
I like that it comes together without planning ahead. Everything here comes from things I usually have on hand, which makes it perfect for evenings when the grocery list did not quite match the plan.
Ingredients I Reach For
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1 pound cod fillets, cut into large chunks
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2 tablespoons olive oil
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1 small onion, chopped
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3 cloves garlic, minced
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1 teaspoon smoked paprika
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3 medium potatoes, peeled and diced
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1 can chickpeas, drained and rinsed
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1 cup jarred roasted red peppers, sliced
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3 cups vegetable or seafood broth
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Salt, to taste
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Black pepper, to taste
How I Make It in One Pot
I start by warming olive oil in a wide pot. Onion goes in first and cooks until soft. Garlic follows and gets stirred just until fragrant. Smoked paprika goes in next and coats everything in the pot, giving the base a deep, warm aroma.
Potatoes and chickpeas get added and stirred well so they pick up flavor early. Broth goes in and the pot simmers until the potatoes turn tender. Roasted red peppers slide in next, bringing sweetness and color.
Cod goes in at the very end. I nestle the pieces gently into the stew and let them cook just until they turn opaque and flake easily. I keep the heat gentle at this stage to protect the fish.
What I Learned While Making It
Cod does best when left alone. Stirring too much breaks it apart. Larger chunks hold their shape and feel more satisfying in the bowl. Smoked paprika carries most of the flavor here, so using one you enjoy makes a difference.
Jarred roasted red peppers bring softness and sweetness without extra work. I keep them stocked since they rescue many last-minute meals.
Make Ahead and Storage Notes
This stew keeps well in the fridge for two days. The flavor settles nicely overnight. I reheat it gently on the stove to keep the fish tender. Freezing works best without the fish added, though I usually finish it fresh.
How I Like to Serve It
I serve this stew straight from the pot with nothing fancy. A simple bowl and spoon are enough. Sometimes I add a slice of bread on the side for dipping, though the stew stands on its own just fine.
FAQs
Can another fish be used here?
Yes. Haddock or pollock work well with the same method.
Does this stew feel filling?
Yes. Potatoes and chickpeas make it satisfying without needing extras.
Can this be made spicy?
A pinch of chili flakes adds warmth without changing the base.
Is this good for weeknights?
Very much so. One pot and simple steps keep things relaxed.
One Pot Cod and Potato Stew with Chickpeas
This cozy one-pot cod and potato stew is light yet hearty, with tender fish, creamy potatoes, and chickpeas simmered in a gently spiced tomato broth.
Ingredients
- 1 pound skinless cod cut into four portions
- 1 pound baby potatoes halved
- 1 can chickpeas drained and rinsed
- 10 ounces roasted red peppers sliced
- 1 small onion diced
- 3 garlic cloves minced
- 1 cup tomato sauce
- 2½ cups vegetable broth
- 2 tablespoons extra virgin olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon salt plus more to taste
- Black pepper to taste
- Juice of 1 small lemon
- Chopped parsley for garnish
Instructions
- Heat the olive oil in a large deep skillet over medium heat. Add the onion and garlic and cook until softened and fragrant. Stir in the smoked paprika, then pour in the tomato sauce and vegetable broth. Bring everything to a gentle boil.
- Lower the heat and add the potatoes, letting them simmer until they begin to soften. Stir in the roasted red peppers and chickpeas, season with salt and pepper, and continue cooking until the potatoes are nearly tender.
- Nestle the cod into the stew and season the fish generously with salt and pepper. Simmer gently until the cod flakes easily and the potatoes are fully cooked.
- Remove from the heat, drizzle with fresh lemon juice, and sprinkle with chopped parsley before serving.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 371Total Fat 11gSaturated Fat 2gUnsaturated Fat 10gSodium 1743mgCarbohydrates 56gFiber 8gSugar 12gProtein 9g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This one pot cod and potato stew came from a moment of hesitation and turned into a meal I truly enjoyed. It reminds me that flexibility in the kitchen often leads to the most satisfying results. When plans change and ingredients shift, sometimes the best dishes show up without much warning.
