Sheet Pan Cod Stew: The Easiest 30-Minute Recipe

Sheet pan cod stew is the ultimate weeknight dinner solution. Hearty, flavorful, and incredibly easy to clean up, this dish satisfies those comfort food cravings without hours in the kitchen. This one pan wonder combines flaky cod with tender vegetables, all simmered in a rich, herby broth. I remember my grandmother, Nana Rose, often making simple fish stews during the cold winter months, and this sheet pan cod stew is my updated, easier version.

Why You Will Love This sheet pan cod stew Recipe

This sheet pan cod stew recipe is pure comfort food, simplified for the modern home cook. I love that it's ready in under an hour, making it perfect for busy weeknights. The combination of flaky cod, vibrant vegetables, and fragrant herbs creates a symphony of flavors that warms you from the inside out. Plus, using a sheet pan means minimal cleanup, leaving you more time to relax and enjoy your delicious creation. Think of it as a cousin to my Sheet Pan Shrimp Rice Bowl, but with a decidedly cozy, stew like vibe.

Ingredients Needed for This sheet pan cod stew Recipe

• 1.5 pounds cod fillets, cut into 2 inch pieces
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 4 cups chicken broth
• 1 cup dry white wine (optional)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 1 pound small red potatoes, quartered
• 1 cup frozen peas
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

How to Make This sheet pan cod stew Recipe

1. Preheat your oven to 400 degrees F (200 degrees C). Drizzle the olive oil over a large sheet pan.

2. Add the chopped onion, carrots, and celery to the sheet pan. Toss to coat with the olive oil.

3. Roast the vegetables in the preheated oven for 10 minutes, or until they begin to soften.

4. Remove the sheet pan from the oven and stir in the minced garlic, diced tomatoes (with their juices), chicken broth, white wine (if using), dried thyme, dried oregano, and red pepper flakes (if using). Season with salt and pepper to taste.

5. Add the quartered red potatoes to the sheet pan. Stir to combine all the ingredients.

6. Return the sheet pan to the oven and roast for another 20 minutes, or until the potatoes are tender.

7. Gently nestle the cod pieces into the stew.

8. Return the sheet pan to the oven and bake for an additional 10 to 12 minutes, or until the cod is cooked through and flakes easily with a fork. Internal temperature should reach 145 degrees F (63 degrees C).

9. Stir in the frozen peas during the last 5 minutes of cooking to heat through.

10. Remove the sheet pan from the oven and let it cool slightly. Garnish with fresh parsley and serve with lemon wedges. Maybe try it with some crusty bread! If you are looking for another sheet pan recipe, give my Sheet Pan Turkey Pasta a try!

How to Serve This sheet pan cod stew Recipe

This sheet pan cod stew is delicious served directly from the sheet pan for a rustic, family style meal. Alternatively, you can ladle it into bowls and garnish with fresh parsley and a squeeze of fresh lemon juice. For a heartier meal, serve with a side of crusty bread for soaking up the delicious broth. A simple green salad also complements the richness of the stew.

How to Store This sheet pan cod stew Recipe

Leftover sheet pan cod stew can be stored in an airtight container in the refrigerator for up to 3 days.

To freeze, allow the stew to cool completely before transferring it to a freezer safe container. Freeze for up to 2 months.

To reheat, thaw the stew in the refrigerator overnight. Reheat in a saucepan over medium heat until heated through, or microwave in individual portions. Be careful not to overcook the cod when reheating.

Tips to Make This sheet pan cod stew Recipe

• For a spicier stew, add more red pepper flakes or a pinch of cayenne pepper.
• If you don't have white wine, you can omit it or substitute with additional chicken broth.
• Feel free to add other vegetables like zucchini, bell peppers, or spinach.
• To ensure the cod stays moist, avoid overcooking it. It's done when it flakes easily with a fork.
• Use a good quality cod for the best flavor and texture. Fresh or frozen cod both work well.

Helpful Notes for This sheet pan cod stew Recipe

Cod is a delicate fish, so it's important not to overcook it. Look for firm, white fillets with no fishy odor. If using frozen cod, be sure to thaw it completely before cooking. You can thaw it in the refrigerator overnight or place the sealed package in a bowl of cold water for about an hour. Pat the cod dry with paper towels before adding it to the stew.

The type of broth you use can significantly impact the flavor of the stew. I prefer chicken broth for its richness, but vegetable broth or fish stock are also good options.

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Variation of This sheet pan cod stew Recipe

• Mediterranean Sheet Pan Cod Stew: Add Kalamata olives, capers, and a sprinkle of feta cheese.
• Spicy Sheet Pan Cod Stew: Add a can of diced tomatoes with green chilies and a tablespoon of chili powder.
• Creamy Sheet Pan Cod Stew: Stir in a splash of heavy cream or coconut milk at the end for a richer flavor. Or maybe you might want to give my Sheet Pan Turkey Tacos recipe a try.

Frequently Asked Questions

Conclusion

This sheet pan cod stew is more than just a recipe; it's a warm hug in a bowl, perfect for sharing with family and friends. It’s a celebration of simple ingredients coming together to create something truly delicious. Don't be afraid to experiment with different vegetables and herbs to make it your own. I hope you enjoy making this easy and satisfying sheet pan cod stew as much as I do! Let me know what you think in the comments below.

Sheet Pan Cod Stew: The Easiest 30-Minute Recipe

This sheet pan cod stew is a flavor packed and easy to clean one pan dinner. Flaky cod is baked with vegetables and fresh herbs.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Main Course
Cuisine: American

Nutrition:

Calories: 280
Protein: 30g
Carbs: 20g
Fat: 8g

Ingredients

• 1.5 pounds cod fillets, cut into 2 inch pieces
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 4 cups chicken broth
• 1 cup dry white wine (optional)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 1 pound small red potatoes, quartered
• 1 cup frozen peas
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C). Drizzle the olive oil over a large sheet pan.
2. Add the chopped onion, carrots, and celery to the sheet pan. Toss to coat with the olive oil.
3. Roast the vegetables in the preheated oven for 10 minutes, or until they begin to soften.
4. Remove the sheet pan from the oven and stir in the minced garlic, diced tomatoes (with their juices), chicken broth, white wine (if using), dried thyme, dried oregano, and red pepper flakes (if using). Season with salt and pepper to taste.
5. Add the quartered red potatoes to the sheet pan. Stir to combine all the ingredients.
6. Return the sheet pan to the oven and roast for another 20 minutes, or until the potatoes are tender.
7. Gently nestle the cod pieces into the stew.
8. Return the sheet pan to the oven and bake for an additional 10 to 12 minutes, or until the cod is cooked through and flakes easily with a fork. Internal temperature should reach 145 degrees F (63 degrees C).
9. Stir in the frozen peas during the last 5 minutes of cooking to heat through.
10. Remove the sheet pan from the oven and let it cool slightly. Garnish with fresh parsley and serve with lemon wedges.

Notes

• For a spicier stew, add more red pepper flakes or a pinch of cayenne pepper.
• If you don’t have white wine, you can omit it or substitute with additional chicken broth.
• Feel free to add other vegetables like zucchini, bell peppers, or spinach.
• To ensure the cod stays moist, avoid overcooking it. It’s done when it flakes easily with a fork.