A searing tram ride through Lisbon markets, a neon-lit street stall in Valencia, and a lone fishing boat cutting a silver wake — this dish carries all three. It’s coastal cinema: bright roasted pepper sauce, tender cod loins, and shrimp that snap like applause. Eat it and you’ll taste a map.
Why make this recipe
Because life’s too short for bland fish. This Cod with Red Pepper Sauce and Shrimp turns pantry staples into a cinema-worthy plate: quick, dramatic, and built for sharing. It’s the kind of recipe that makes you feel like a confident traveler — palms dusty with spice, eyes on the horizon.
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 remaining 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 and blend until a smooth sauce is obtained. If desired, add the cream for a creamier texture and mix well.
- In another pan, cook the cod loins for 2-3 minutes per side until they are juicy and tender.
- To assemble the plate, place the cod on the plate, cover with the pepper sauce, and add the shrimp on top.
- Finish with fresh chopped parsley and serve hot. Tip: accompany with white rice or boiled potatoes to enjoy all the sauce.
How to serve Cod with Red Pepper Sauce and Shrimp
Serve this like you found it on a sizzling beach plate: plenty of sauce, a scattering of parsley, and a wedge of lemon for that splash of brightness. Offer plain steamed rice, boiled potatoes, or crusty bread to mop the sauce. A crisp Verdejo or a chilled Albariño will match the coastal vibe beautifully.
How to store Cod with Red Pepper Sauce and Shrimp
Cool to room temperature, then refrigerate in an airtight container for up to 2 days. Reheat gently on the stove over low heat — add a splash of fish broth or water to revive the sauce. Do not freeze the cooked shrimp; they’ll get rubbery. You can freeze the sauce alone for up to a month.
Tips to make Cod with Red Pepper Sauce and Shrimp
- Use fresh or properly desalinated cod for the best texture — the fish should flake easily but stay moist.
- Roast your own peppers for more smoke and depth; char under a broiler and peel.
- Don’t overcook the shrimp: they turn from proud to puckered in a blink. Sauté quickly and finish briefly in the sauce if needed.
- If you want a silkier sauce, strain it after blending for restaurant-level polish.
- For a lighter version skip the cream and add a drizzle of extra virgin olive oil at the end.
Variations (if any)
- Spicy street-stand: add a pinch of smoked paprika and a chopped fresno or jalapeño to the sauce.
- Mediterranean swap: fold in olives and capers for briny counterpoints.
- Creamy coastal: use coconut milk instead of cream for a subtle tropical twist and to make it dairy-free.
FAQs
Q: Can I use frozen cod loins?
A: Yes — thaw fully and pat dry before cooking. Thawing slowly in the fridge overnight keeps texture intact.
Q: Can I make the sauce ahead of time?
A: Absolutely. The red pepper sauce keeps well in the fridge for up to 3 days and can be gently reheated before adding shrimp and fish.
Q: What’s the best way to tell the cod is done?
A: The cod should flake easily with a fork and feel slightly firm but still tender. Avoid cooking until it’s chalky — cod finishes quickly.
Q: Can I substitute other fish?
A: Firm white fish like haddock, halibut, or pollock will work, but adjust cooking time for thickness.
Q: Is this recipe kid-friendly?
A: Yes — omit extra spice, keep the shrimp small, and serve with plain rice or potatoes.
Conclusion
For a baked take with similar sun-kissed flavors, try this excellent write-up on Baked Cod in Roasted Red Pepper Sauce – Sunkissed Kitchen.
If you like potatoes under your fish and a romesco-style vibe, check this inspired pairing at 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 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 and blend until a smooth sauce is obtained.
- If desired, add the cream for a creamier texture and mix well.
- In another pan, cook the cod loins for 2-3 minutes per side until they are juicy and tender.
- To assemble the plate, place the cod on the plate, cover with the pepper sauce, and add the shrimp on top.
- Finish with fresh chopped parsley and serve hot.