Jet-lagged flavors collide in a single skillet: sun-ripened red peppers, juicy cod, and shrimp that snap like street drums. Think of this as a seaside film noir — bright, smoky, and impossible to forget. If you love contrasts, try it after a savory pasta night like pumpkin gouda stuffed shells for a full-course passport stamp.
Why make this recipe
This dish hits the sweet spot between weeknight simplicity and dinner-party swagger. It’s fast enough for a midweek rescue but theatrical enough to impress guests — red pepper sauce that feels like a Mediterranean street market, and shrimp that arrive like the final act. It’s also forgiving: swap sides, scale protein, or double the sauce and you’ve got a show-stopping leftover.
How to make Cod with Red Pepper Sauce and Shrimp
Ingredients:
4 loins of fresh or desalinated cod, 200 g peeled shrimp, 3 roasted or canned well drained red peppers, 1 onion, 2 garlic cloves, 150 ml of fish broth, 50 ml of cooking cream (optional), 3 tablespoons of extra virgin olive oil, Salt and pepper to taste, Fresh chopped parsley
Directions:
- In a pan with a little oil, sauté the shrimp for 1-2 minutes. Remove and set aside.
- In the same pan, add the rest of the oil and fry the onion and garlic until tender and aromatic.
- Add the roasted peppers and fish broth to the pan, cook for 3 minutes, then blend until smooth. For a creamier texture, mix in the cooking cream.
- In another pan, cook the cod loins for 2-3 minutes on each side until juicy and tender.
- To serve, place the cod on a plate, cover with the pepper sauce, and top with the shrimp. Finish with fresh chopped parsley and serve hot. Optionally, accompany with white rice or boiled potatoes.
How to serve Cod with Red Pepper Sauce and Shrimp
Serve it hot, like you’d hand a traveler a warm map. Spoon the red pepper sauce over the cod so each bite gets that smoky-sweet kick, then crown with the sautéed shrimp and a scatter of parsley. Complement with a simple starch — white rice or boiled potatoes — and balance the meal with something cozy and spiced, such as applesauce cake with cinnamon cream cheese frosting for dessert.
How to store Cod with Red Pepper Sauce and Shrimp
Cool quickly and refrigerate within two hours in an airtight container. The sauce stores beautifully for 3–4 days; the cooked cod and shrimp keep for up to 2 days before texture starts to soften. To freeze, separate the sauce (freeze up to 3 months) and thaw slowly; frozen cooked fish or shrimp tend to be best eaten freshly cooked rather than frozen.
Tips to make Cod with Red Pepper Sauce and Shrimp
- Roast your own peppers for extra smokiness — char under a broiler and peel away the skins.
- Use desalinated cod if your fish is frozen and brined; it will be less salty and cook more evenly.
- Don’t overcook the shrimp — they go from tender to rubber in a breath; 1–2 minutes is usually perfect.
- For a silky sauce, strain it after blending or add the optional cream for body and sheen.
- Finish with lemon zest if you want an extra pop of brightness.
Variations (if any)
- Turn this into a baked dish: place cod in a baking dish, pour over the sauce, top with shrimp, and bake at 375°F (190°C) for 10–12 minutes.
- Add a Spanish vibe with smoked paprika and thin slices of chorizo fried with the onion.
- Make it tropical by swapping cream for coconut milk and adding a splash of lime and cilantro.
FAQs
Q: Can I use frozen cod and shrimp?
A: Yes — thaw them in the fridge overnight, pat dry, and desalinate frozen cod if necessary. Cook times remain the same but ensure excess moisture is dried for a good sear.
Q: Is it safe to blend hot liquids for the sauce?
A: Blend with caution. Let the mixture cool slightly and blend in small batches, or use an immersion blender directly in the pan to avoid splatter.
Q: What can I substitute for fish broth?
A: Use vegetable broth, clam juice, or even a light chicken stock. If none are available, water plus a pinch of sea salt and a squeeze of lemon will do in a pinch.
Q: Can this be made vegetarian?
A: Omit the cod and shrimp and add firm tofu or roasted cauliflower steaks; boost the umami with smoked paprika and a splash of soy sauce or miso in the sauce.
Conclusion
If you want another riff on cod with roasted red pepper vibes, try the inspiring baked version over at Baked Cod in Roasted Red Pepper Sauce – Sunkissed Kitchen. For a potato-forward, romesco-styled pairing that leans Spanish and rustic, check out Cod and Potatoes with Romesco Sauce – Things I Made Today.
Cod with Red Pepper Sauce and Shrimp
Ingredients
Method
- In a pan with a little olive oil, sauté the shrimp for 1-2 minutes. Remove and set aside.
- In the same pan, add the remaining olive oil and fry the onion and garlic until tender and aromatic.
- Add the roasted peppers and fish broth to the pan, cook for 3 minutes, then blend until smooth. For a creamier texture, mix in the cooking cream.
- In another pan, cook the cod loins for 2-3 minutes on each side until juicy and tender.
- To serve, place the cod on a plate, cover with the pepper sauce, and top with the sautéed shrimp.
- Finish with fresh chopped parsley and serve hot. Optionally, accompany with white rice or boiled potatoes.