Community recipe
Paprika Cod with Creamy Tomato Rice and Wilted Spinach
A one-pan weeknight dinner with flaky cod nestled into savory tomato rice, finished with lemon and fresh parsley. Sweet paprika gives the fish and rice gentle warmth while spinach adds color and a tender, silky finish.
- Serves
- 4
- Prep
- 15 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 250 g long-grain white rices, rinsed and drained
- 1 yellow onion, peeled and finely chopped
- 3 garlic cloves, peeled and minced
- 120 g baby spinaches, rinsed and patted dry
- 4 cod fillets, about 170 g each, patted dry and pin bones removed
- 1 tbsp olive oil
- 2 tsp sweet paprika
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 400 g canned crushed tomatoes
- 500 ml low-sodium chicken broths
- 1 lemon, halved
- 15 g fresh parsleies, finely chopped
Make it
Instructions
- 01
Prepare the ingredients and pan
Set a large, deep oven-safe skillet or sauté pan, a chef’s knife, a cutting board, measuring cups, and a fine-mesh sieve near your work area. Rinse 250 g long-grain white rice under cool running water until the water is mostly clear, then drain well. Peel and finely chop 1 small yellow onion and mince 3 garlic cloves. Rinse 120 g baby spinach, drain it, and pat it dry with a clean towel; set it aside for later. Pat 4 cod fillets dry with paper towels, checking for and removing any pin bones. Measure the remaining ingredients before heating the pan. | Why: Organizing and drying the ingredients prevents watery rice and helps the fish brown and cook evenly.
- 02
Build the tomato rice
Heat the skillet over medium heat. Add 1 tbsp olive oil, then add the chopped onion and cook for 4 minutes, stirring, until translucent and lightly golden at the edges. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the rinsed rice and toast it for 1 minute, coating each grain. Add 2 tsp sweet paprika, 1 tsp kosher salt, ½ tsp black pepper, 400 g canned crushed tomatoes, and 500 ml low-sodium chicken broth. Stir, scrape up any browned bits, and bring the mixture to a steady simmer. Reduce the heat to low, cover the pan, and cook for 12 minutes; the rice should be nearly tender and still have a little liquid around it. | Why: Toasting the rice deepens its flavor, while the tomato and broth create a cohesive base that can finish cooking beneath the fish.
- 03
Nestle in and cook the cod
Uncover the pan and stir the rice once. Season the prepared cod fillets with the paprika-salt mixture already in the pan by rubbing a little of the seasoned tomato liquid over their tops, then nestle the fillets into the rice without burying them. Cover and cook over low heat for 8 minutes. Uncover and continue cooking for 2–4 minutes, until the thickest part of the fish reaches 63°C and flakes easily when pressed with a fork; the rice should be tender and creamy, not soupy. If the rice is dry before the fish is done, add a small splash of water, cover, and cook until the temperature is reached. | Why: Gentle covered cooking keeps the cod moist while its juices enrich the tomato rice.
- 04
Wilt the spinach and brighten the pan
Scatter 120 g baby spinach around and between the cod fillets, cover, and cook for 2 minutes until the leaves are wilted but still vivid green. Squeeze 1 lemon over the rice and fish, tasting carefully and adding no extra salt unless needed. Finely chop 15 g fresh parsley, then sprinkle it over the pan. Turn off the heat, cover, and rest for 3 minutes so the rice can absorb the last liquid and the fish can finish gently. | Why: Spinach adds freshness at the end, while lemon and parsley balance the rich tomato base without masking the cod.
- 05
Serve
Spoon the creamy tomato rice and wilted spinach onto four warm plates, placing one cod fillet on each portion. Serve immediately while the fish is flaky and the rice is glossy. | Why: Serving straight from the rested skillet preserves the fish’s tenderness and the rice’s creamy texture.
