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Skillet cod with bulgur zucchini and tomatoes is an incredibly satisfying dinner that beautifully blends the flavors of land and sea all in one pan This recipe comes together quickly and always feels special yet does not demand advanced kitchen skills The tender white fish cooks gently atop a fragrant bulgur base full of vegetables and a warming kick of harissa It is my go to when I crave something healthy light but totally comforting and it always wins compliments from family and friends
The first time I made this dish I worried my kids would turn up their noses at fish and bulgur but they ended up scraping their bowls clean Now it is a frequent request on busy weeknights
Ingredients
- Extra virgin olive oil: brings richness and blends all the flavors together Select a fresh bottle for the best fruity flavor
- Shallots: deliver sweetness and complexity to the base Look for firm shallots with tight skins
- Zucchini: adds moisture and a tender bite Smaller zucchini have fewer seeds and are less watery
- Kosher salt and black pepper: allow all the flavors to shine Use fresh cracked pepper for more aroma
- Cracked bulgur: provides a hearty and nutty base Choose medium or coarse bulgur for more texture
- Harissa powder: offers a smoky spicy layer A quality harissa makes all the difference so seek out a vibrant spice blend
- Cherry tomatoes: provide juiciness color and gentle acidity Super fresh ripe tomatoes bring big taste
- Clam juice: gives the dish a subtle briny depth Choose clear clam juice without off flavors
- Cod fillets: are the star Choose firm boneless skinless portions cut evenly so they cook at the same rate
- Fresh mint leaves: add a cooling finish and herby brightness Use tender mint and slice just before serving
StepbyStep Instructions
- Prep the Aromatics:
- Chop your shallots and cut the zucchini into half moons This size gives even cooking and nice shape
- Sauté the Vegetables:
- Pour extra virgin olive oil into a large straight sided skillet and heat over medium high Add shallots and zucchini then sprinkle with salt and pepper Stir gently and cook for five to seven minutes until golden and softened stirring occasionally to avoid burning and build flavor
- Toast the Bulgur and Spices:
- Sprinkle in the bulgur and harissa powder Cook for two minutes stirring regularly so everything gets coated with oil This step unlocks nutty and spicy aromas in the dish
- Add the Liquids and Tomatoes:
- Toss in the halved cherry tomatoes Pour in your clam juice and half a cup of water Stir to combine then bring the mixture to a gentle simmer Keep the pan covered and lower the heat to let the bulgur absorb all the liquid for about ten minutes
- Season and Cook the Fish:
- While the bulgur cooks sprinkle both sides of the cod with salt pepper and the remaining harissa Gently lay the cod over the bubbling bulgur mixture Make sure the fillets fit in a single layer Replace the cover and cook for eight to ten minutes until the fish just flakes apart fork tender but still juicy
- Rest and Serve:
- Take the skillet off the heat but keep covered for a few minutes This lets all the juices settle and meld Scatter fresh mint on top and finish with a drizzle of extra virgin olive oil to add shine and a silky texture to your final dish
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I never get tired of that burst of freshness from the mint at the end It makes this meal feel special and always reminds me of sharing big family dinners on warm summer nights
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to two days Cod is delicate so reheat gently over low heat to avoid overcooking If you want to freeze let it cool fully then portion into freezer safe containers The bulgur and vegetables hold up well to freezing and reheating
Ingredient Substitutions
If you cannot find cod try haddock or another white flaky fish Vegetable broth works well if you want to swap out clam juice Bulgur can also be replaced with couscous or quinoa for a different twist
Serving Suggestions
This skillet meal is wonderful on its own For a full spread pair with a crisp green salad or roast some summer squash Serve with wedges of lemon for brightness and a sprinkle of extra mint for a pop of color
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Cultural and Historical Context
Dishes like this are inspired by Mediterranean and North African kitchens where grains seafood and fresh vegetables are everyday stars Harissa a North African spice blend brings signature warmth and flavor pairing beautifully with juicy tomatoes and fluffy bulgur
Recipe FAQs
- → How do you keep cod fillets tender in a skillet?
Gently nestle seasoned cod into the simmering bulgur mixture, cover, and cook just until opaque. Overcooking can lead to dryness, so check after 8 minutes for perfect flakiness.
- → Can I substitute another grain for bulgur?
Yes, quinoa or couscous can be used for quicker cooking times, but you may need to adjust the liquid and simmering duration for each variety.
- → Is harissa powder necessary?
Harissa adds aromatic heat, but you can substitute with smoked paprika or a pinch of chili flakes if needed, adjusting to your spice preference.
- → What vegetables work instead of zucchini?
Eggplant, yellow squash, or bell peppers make great alternative additions; just slice them thinly for even cooking in the skillet.
- → Should I use fresh or canned clam juice?
Either fresh or canned clam juice works. It adds savory depth to the grains, but low-sodium chicken broth or vegetable stock can also be substituted.