Dinner

One-Pan Cod and Red Shrimp with Potatoes and Vegetables Recipe

ByJake Silas January 27, 2026January 27, 2026

Introduction

This one-pan cod and red shrimp dish is a simple yet flavorful meal that combines tender fish, sweet shrimp, and vibrant vegetables in a rich tomato broth. It’s perfect for a healthy weeknight dinner with minimal cleanup.

A blue pot filled with a rich orange seafood stew, topped with plump shrimp, white fish chunks, bright green beans, and sliced yellow potatoes. The stew has a thick, glossy texture with visible herbs sprinkled on the fish and shrimp. The pot sits on a white marbled surface with a patterned white plate underneath. To the side, there is a white plate stacked with another white plate and two spoons resting on top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp rapeseed oil
250g baby potatoes, sliced
1 large orange pepper, deseeded and cut into chunks
1 bay leaf
1 leek, trimmed and thinly sliced
2 large garlic cloves, thinly sliced
200g pack passata
200ml vegetable stock, made with 1 tsp vegetable bouillon powder
10g flat-leaf parsley, chopped
280g pack cod loin, cut into 6 large chunks
100g frozen wild red shrimp, defrosted and peeled
100g fine trimmed green beans, halved

Instructions

Step 1: Heat the rapeseed oil in a wide non-stick pan over medium heat. Add the sliced baby potatoes, orange pepper chunks, and bay leaf. Fry for about 5 minutes until the potatoes start to color.
Step 2: Add the sliced leek and garlic to the pan. Cook for a few more minutes until softened, then stir in the passata and vegetable stock. Bring to a simmer, cover, and cook for 25 minutes until the potatoes are tender.
Step 3: Stir in the chopped parsley, cod chunks, red shrimp, and green beans. Replace the lid and cook for about 7 minutes more, or until the fish flakes easily when pressed with a fork.
Step 4: Remove the bay leaf and serve the dish warm, enjoying the blend of fresh seafood and vegetables in the rich tomato broth.

Tips & Variations

For added depth, sprinkle a pinch of smoked paprika or chili flakes when frying the vegetables.
You can substitute the cod with other firm white fish like haddock or pollock.
If you prefer, swap green beans for tender asparagus or peas for a different texture.
Use fresh shrimp if available for the best flavor and texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 24 hours. Reheat gently on the stove over low heat to prevent the fish from drying out. This dish is best enjoyed fresh but can be kept chilled overnight if needed.