Dinner

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

ByJack Voss January 4, 2026January 4, 2026

Introduction

This one-pan cod and red shrimp recipe is a simple, flavorful meal that combines tender fish and seafood with vibrant vegetables in a rich tomato sauce. Perfect for a weeknight dinner, it’s easy to prepare and packed with wholesome ingredients.

A round light blue pot filled with a rich orange-brown stew that has many large pieces of white fish on top, mixed with pink shrimp, bright green beans, and sliced yellow potatoes. The stew is thick with visible chopped herbs sprinkled over everything, and bay leaves floating among the ingredients. The pot sits on a round white plate with colorful speckled patterns, all placed on a white marbled surface. In the background, there are two stacked white bowls with a woman’s hand holding a spoon nearby. 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, chunks of orange pepper, and bay leaf. Fry for 5 minutes until the potatoes start to colour.
Step 2: Add the sliced leek and garlic to the pan. Cook for a few minutes more until softened, then stir in the passata and vegetable stock. Bring to a simmer, cover the pan, and cook for 25 minutes until the potatoes are tender.
Step 3: Add the chopped parsley, cod chunks, defrosted shrimp, and halved green beans. Replace the lid and cook for about 7 minutes more, or until the fish flakes easily when pressed with a fork.

Tips & Variations

Use fresh herbs like dill or thyme instead of parsley for a different flavor profile.
Substitute cod with other firm white fish such as haddock or pollock if preferred.
Feel free to add a pinch of chili flakes when cooking for a gentle heat.

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 avoid overcooking the fish. This dish is best enjoyed fresh but can be kept chilled overnight.