One Pot Cod and Potato Stew with Chickpeas

One Pot Cod and Potato Stew with Chickpeas

A fragrant, robust, and filling fish stew made simply in one pan with basic ingredients...

A fragrant, robust, and filling fish stew made simply in one pan with basic ingredients and nutritious veggies and legumes.

One Pot Cod and Potato Stew with Chickpeas

The other day, I ordered salmon, as I tend to do weekly. The fish monger called me to let me know that the salmon was out of stock and they only had cod. Womp, womp. Cod doesn’t excite me, and I usually just use cod for fish tacos.

One Pot Cod and Potato Stew with Chickpeas

But then I put on my food blogger hat and decided to make lemonade out of lemons and came up with this cod stew, simply out of what was in my pantry!

Don’t understand jarred roasted red peppers – they’re such a great addition to so many dishes, from tacos to fajitas to stir fries to this stew. I love the red color in the stew and the softness of the peppers with the firmness of the potatoes and chickpeas.

One Pot Cod and Potato Stew with Chickpeas

Just a bit of smoked paprika and garlic is all you need to build a fragrant, flavorful stew that comes together quickly in one pan. Make it on a weeknight, I dare you!

One Pot Cod and Potato Stew with Chickpeas

4.75 from 4 votes
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 people


  • 2 tablespoons extra virgin olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1/2 teaspoon smoked paprika
  • 1 8-ounce can tomato sauce
  • 2.5 cups vegetable broth
  • 1 pound baby potatoes, halved
  • 10 ounces sliced roasted red peppers (from a jar)
  • 1 15-ounce can chickpeas, drained and rinsed
  • ¼ teaspoon salt
  • pepper
  • 1 pound skinless cod cut into 4 4-ounce filets (can make this serve 6 people by adding two more 4-ounce filets)
  • salt and pepper
  • 1 small lemon, juiced
  • chopped parsley, to garnish


  • Heat the oil in a large deep skillet. Once oil is shimmering, add the onions and garlic and cook for 5 minutes or until onions are translucent. Add the smoked paprika, stir, and add in the tomato sauce, broth, and bring to a boil. Once boiling, reduce heat to medium-low, add in the potatoes and cook for 10 minutes and then add the peppers, chickpeas, salt, season with pepper and cook another5 minutes. Add in the cod and season generously with salt and pepper. Cook for another 5 minutes or until fish flakes easily and potatoes are fork tender.Remove from heat, pour over the lemon juice, garnish with parsley, and serve.

with love, Ali

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Recipe Rating


  • This was so good! My baby potatoes were on the larger size so they took forever ( I really should have cut smaller) so I ended up adding a bit more broth as time passed and it reduced since they took longer but the end result was worth the wait. So much flavor! Really easy to prep- love that it was one pot. <3
    • Great pivot! Love that you enjoyed it!
  • This was really good AND easy!! I have never cooked a “fish stew” - this recipe was simple, fast, and delicious! The only thing I might do next time is quarter the potatoes. Other than that, ingredients & measurements are spot on
    • Isn't it great?! So happy you gave it a try!
  • This was so great! I really love your recipes that combine adult taste and sophistication with family friendly and often fast recipes that are vege forward. Keep it up!!
    • This makes us so happy to hear!
  • "Don’t understand jarred roasted red peppers" Did you mean "Don't underestimate"?
  • I made this yesterday evening for dinner. I had Mahi Mahi in the freezer so subbed it for the Cod. It was DELICIOUS! So healthy and yummy.
    • That sounds great!! Thank you for sharing!