Spicy Spanish Cod and Shrimp

Spicy Spanish Cod and Shrimp

This Spicy Spanish Cod and Shrimp recipe is for all my flavour seekers out there!!

It’s a taste explosion, which I love, and surprisingly simple to make, which I also love. I should tell you that this dish has been a long time coming. Why? Well friends, first I have to say that I’m getting more comfortable with the fact that I can be a little obsessive about things. And by things I mean food. And by a little I mean a lot.

Out for lunch last summer my sister-in-law told me about a dish they had at a restaurant that sounded really good to me… and I’ve been thinking about it ever since. Like, for a year. So I’m obsessive and apparently also slow to act. 

But! I finally came up with my own recipe for Spanish Cod based on her description and it. Is. Good!!

Crispy, meaty fish and shrimp on a bed of saucy, spicy, zippy peppers and onions… if you’re looking for big flavours you’ll find them here.

Spicy Spanish Cod and Shrimp

Spicy Spanish Cod & Shrimp

This dish absolutely explodes with flavour. Spicy, tangy, saucy pepper and onions topped with meaty cod and juicy shrimp… so delicious!
4.80 from 5 votes


  • 1/4 cup olive oil
  • 1 sweet onion sliced
  • 3 peppers sliced (I used red and orange)
  • 2 chopped tomatoes
  • 4 minced garlic cloves
  • 2 Tbsp tomato paste
  • 1/3 cup white wine
  • 1 cup broth
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 3/4 tsp red pepper flakes
  • Pinch sugar
  • 2 Tbsp red wine vinegar
  • 2-4 thick cod filets
  • 8-10 medium-large shrimp
  • 2-3 Tbsp flour
  • Olive oil for cooking
  • Parsley for serving


  • Pour 1/4 cup olive oil into a large skillet and add in the onion and peppers.
  • Sauté until slightly softened.
  • Add in the tomatoes and the garlic.
  • Stir and cook for 2-3 minutes.
  • Add in the tomato paste, wine, broth, paprika, smoked paprika, red pepper flakes, sugar and S&P to taste.
  • Stir and let simmer for about 10 minutes
  • Stir in the red wine vinegar. Keep warm.
  • Season the cod and shrimp with S&P and then coat lightly with flour.
  • Heat a few Tbsp olive oil in a separate skillet over medium-high heat and pan fry the cod and shrimp (in batches, if necessary) until browned and crisp and cooked through.
  • Add the fish to the pepper mixture and top with chopped parsley. Serve with rice & chickpeas.
Tried this recipe?Let us know how it was!

If you like this Spicy Spanish Cod and Shrimp Recipe then you really should try my Aglio e Olio Peperoncino with Lemon & Olives Recipe. It’s also packed with flavour.


  1. 5 stars
    I made this and it was insanely good!!

  2. 5 stars
    Good one! Insanely easy, which is a beautiful thing. Really, I thawed the cod out in about 3 hours, so in 4 total hours I had an awesome dinner, when before then I had nothing planned! More importantly, the flavor here was tremendous and truly with ingredients I usually have on hand. I put on a bed of spinach and added asparagus. I feel like this can be used with less tomatoe and increased wine and it’s like 2 recipes!!!

    • Thanks so much for the feedback Eric and I’m so glad you liked the recipe. I appreciate your suggestions, especially because I’m never opposed to more wine! 😉

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