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

★★★★★

4.4 from 127 reviews
  • Author: Jack
  • Total Time: 47 minutes
  • Yield: 4 servings 1x
  • Diet: Low Fat

Description

This one-pan cod and red shrimp recipe is a flavorful and easy-to-make dish featuring tender cod loin and sweet red shrimp cooked with baby potatoes, vibrant orange pepper, and green beans in a rich tomato and vegetable stock broth. It’s perfect for a wholesome weeknight dinner with minimal cleanup.

Ingredients

Scale

Vegetables & Herbs

  • 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
  • 10g flat-leaf parsley, chopped
  • 100g fine trimmed green beans, halved

Seafood

  • 280g pack cod loin, cut into 6 large chunks
  • 100g frozen wild red shrimp, defrosted and peeled

Liquids & Oils

  • 2 tbsp rapeseed oil
  • 200g pack passata
  • 200ml vegetable stock, made with 1 tsp vegetable bouillon powder

Instructions

  1. Heat the oil and fry vegetables: Heat 2 tablespoons of rapeseed oil in a wide non-stick pan over medium heat. Add the sliced baby potatoes, chunks of orange pepper, and the bay leaf. Fry them for 5 minutes until the potatoes start to brown and the pepper softens.
  2. Add leek and garlic: Stir in the thinly sliced leek and garlic cloves. Cook for a few more minutes until they are softened and fragrant.
  3. Add passata and stock, simmer: Pour in the 200g passata and 200ml vegetable stock made with vegetable bouillon powder. Stir well to combine, then bring the mixture to a gentle simmer. Cover the pan and cook for 25 minutes, or until the potatoes are tender.
  4. Add seafood, parsley, and green beans: Remove the lid, then add the chopped flat-leaf parsley, cod chunks, defrosted red shrimp, and halved green beans to the pan. Replace the lid and cook for an additional 7 minutes, or until the cod flakes easily when pressed with a fork and the shrimp is cooked through.
  5. Serve: Remove the bay leaf and serve the dish hot. It can be kept chilled overnight but is best enjoyed fresh for optimal flavor and texture.

Notes

  • Make sure the shrimp are fully defrosted and peeled before cooking for even cooking.
  • Using a wide non-stick pan helps prevent sticking and allows even cooking.
  • You can substitute the vegetable stock with fish stock for a more pronounced seafood flavor.
  • Leftovers should be refrigerated and consumed within 24 hours.
  • Prep Time: 10 minutes
  • Cook Time: 37 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: European

Keywords: one-pan cod recipe, red shrimp dish, easy seafood dinner, stovetop cod and shrimp, healthy fish recipe

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Find it online: https://eatwithjack.com/one-pan-cod-and-red-shrimp-with-potatoes-and-vegetables-recipe/