Description
A vibrant and hearty one-pan dish featuring tender cod and succulent red shrimp cooked with baby potatoes, orange pepper, leek, green beans, and a rich tomato-based sauce. This easy-to-make meal combines fresh seafood with vegetables in a flavorful simmer that’s perfect for a wholesome weeknight dinner.
Ingredients
Scale
Main 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
- Prepare the base vegetables: Heat 2 tbsp rapeseed oil in a wide non-stick pan over medium heat. Add 250g sliced baby potatoes, 1 large deseeded and chunked orange pepper, and 1 bay leaf. Fry for 5 minutes until the potatoes begin to color and the vegetables soften slightly.
- Add aromatics: Stir in 1 thinly sliced leek and 2 large thinly sliced garlic cloves. Cook for a few more minutes until the leek softens and becomes fragrant.
- Create the sauce and simmer: Pour in 200g passata and 200ml vegetable stock prepared with 1 tsp of vegetable bouillon powder. Bring the mixture to a gentle simmer. Cover the pan with a lid and cook for 25 minutes until the potatoes are tender.
- Add seafood and greens: Scatter 10g chopped flat-leaf parsley, 280g cod loin chunks, 100g defrosted peeled wild red shrimp, and 100g halved green beans on top of the simmered vegetables and sauce. Replace the lid and cook for an additional 7 minutes or until the cod flakes easily when pressed with a fork and the shrimp are cooked through.
- Finish and serve: Remove from heat. The dish can be served immediately for best freshness or chilled overnight and reheated gently before serving.
Notes
- This dish can be kept refrigerated overnight and reheated gently, though it’s best enjoyed fresh.
- Ensure the cod is cooked thoroughly; it should flake easily with a fork.
- Frozen wild red shrimp should be fully defrosted and peeled before use for the best texture.
- You can substitute rapeseed oil with olive oil if preferred.
- Adjust seasoning with salt and pepper to taste before serving, as the bouillon may add some saltiness.
- Prep Time: 10 minutes
- Cook Time: 37 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: European
Keywords: one-pan cod shrimp recipe, cod with shrimp and vegetables, easy seafood dinner, cod and red shrimp one pot, healthy seafood skillet
