Cajun-Style Braised Cod 4.000

Astrid Riecken for The Washington Post

Jan 1, 2014

This recipe proves you can lose the butter and still produce a Cajun-style dish with plenty of flavor. Shop for a Cajun seasoning mix that contains more spice than salt, or create your own.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 1-pound piece skinned cod fillet, cut into four equal pieces
  • 2 teaspoons Cajun spice blend (see headnote)
  • 1 or 2 tablespoons olive oil or vegetable oil
  • 3 ounces smoked, cooked andouille sausage, cut lengthwise into quarters, then thinly sliced (3/4 cup)
  • 1/2 cup finely diced onion
  • 1/2 medium green bell pepper, seeded and cut into 1/4-inch dice (about 1/2 cup)
  • 1 medium rib celery, cut into 1/4-inch dice (about 1/2 cup)
  • 1 tablespoon double-concentrated tomato paste (may substitute 2 tablespoons regular tomato paste)
  • 1/3 cup dry white wine
  • 1/2 cup no-salt-added chicken broth
  • Kosher salt (optional)


Lay the cod on a large plate or sheet of aluminum foil. Evenly coat each piece with the Cajun spice mix.

Heat 1 tablespoon of the oil in a large, shallow braising pan or skillet over medium-high heat. Once the oil shimmers, add the cod fillets, skinned side up. Cook for about 2 minutes, just until lightly browned. Flip and cook for 2 minutes. Carefully transfer to a plate.

Add the andouille to the pan (over medium-high heat); cook, stirring every minute or so, for about 5 minutes, until the sausage pieces start to brown. Add the onion, green pepper and celery; if the pan seems dry, add the remaining tablespoon of oil. Reduce the heat to medium; cook, stirring every minute or so, for 7 to 8 minutes, until the vegetables have softened.

Add the tomato paste and stir for 1 minute, then pour in the wine. Increase the heat to medium-high; cook for 3 or 4 minutes, until the wine has reduced by half. Add the broth and reduce the heat to medium. Cover and cook for 5 minutes, then uncover, taste and add salt if needed.

Add the cod, skinned side down. Spoon the broth and vegetables over the fish pieces to coat. Reduce the heat to medium-low; cover and cook just until the cod is done, 7 to 10 minutes, depending on the thickness of the fish.

Serve immediately.

Rate it

Recipe Source

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Email questions to the Food Section.

Email questions to the Food Section at