One-Pot Pasta with Cod
One-pot pasta with cod cooks the pasta in stock with onion, garlic and tomatoes, then steams chunks of cod on top at the end. The pasta releases starch as it simmers and makes its own light, silky sauce, with spinach and lemon stirred in at the last moment. There is only one pan to wash, and the meal is ready in about 40 minutes for four.
- Total
- 37 min
- Prep
- 15 min
- Cook
- 22 min
- Serves
- 4
- Per serving
- 455kcal
How the cod cooks in one-pot pasta with cod
The cod is not fried or boiled. It cooks in the steam rising off the pasta under a lid, which keeps it moist and in big flakes. Because of that, the timing is simple. The pasta should be just short of tender when the fish goes on, and it will finish in the residual heat. Fusilli and penne are good shapes because they cook in 10–12 minutes and catch the sauce.
Cooking one-pot pasta with cod
Tap a time to start a timer.
- Soften the onion Heat the oil in a large, deep pan over a medium heat. Cook the onion for until soft, then add the garlic for without letting it brown.
- Add the pasta Tip in the pasta, tomatoes, oregano and hot stock. Bring to the boil, then turn down to a steady simmer.
- Simmer Cook uncovered for , stirring often at first so the pasta does not stick, until it is almost tender and most of the stock has been absorbed.
- Steam the cod Season the cod lightly with pepper and lay the chunks on top of the pasta. Cover with the lid and cook for , until the fish is opaque and flakes easily.
- Finish Scatter over the spinach, replace the lid for until it wilts, then fold in gently. Stir in the lemon zest and juice. Taste, adding a little salt only if needed, as the stock is already salty.
Serving and swaps
The dish needs nothing more than a green salad or some crusty bread to mop up the sauce. You can swap the spinach for kale or frozen peas, and fresh parsley or basil is good at the end. For a store-cupboard version, try one-pot pasta with tuna, or for a richer tomato-based dish, see pasta with prawns and tomato.
Common problems and fixes for One-Pot Pasta with Cod
- The pasta sticks to the bottom of the pan.
- Use a wide, deep pan and stir often for the first 3 minutes, while the starch is released. Keep the simmer steady rather than at a hard boil.
- The pasta is dry before it is cooked.
- Pans and hobs vary, so stock evaporates at different speeds. Add a splash of hot water as soon as the liquid looks low.
- The cod falls apart into tiny flakes.
- Cut the cod into large 4cm chunks and do not stir after it goes in. Fold the spinach in gently at the end, using a spoon to lift rather than stir.
Frequently asked questions about One-Pot Pasta with Cod
Can I use frozen cod?
Yes. Defrost it fully in the fridge overnight and pat it dry with kitchen paper. Do not add it frozen, as it releases water and dilutes the sauce.
How do I know the cod is cooked?
It is cooked when the flesh turns opaque white and flakes easily when pressed with a fork. For juicy fish, 55–63°C at the thickest part is a good guide if you use a thermometer.
Can I use another fish?
Yes. Haddock, pollock or hake behave like cod. Salmon or prawns also work, though prawns need only 3–4 minutes with the lid on.
Can I use wholewheat pasta?
Yes, but it takes longer to cook. Simmer it for 10 minutes before adding the fish, and add another 100–150ml of hot water.
How did you like the recipe?
4.7 / 5 · 46 ratings
