Step into Newfoundland’s culinary tradition with this Cod au Gratin recipe from my cherished collection of community cookbooks. This classic dish exemplifies the island’s love for hearty, comforting meals that bring families together around the table.
Cod au Gratin is a rich, savory dish that combines tender cod with a creamy, cheesy sauce. Topped with a golden breadcrumb crust, it’s baked to perfection, creating a delightful contrast between the crispy top and the luscious, flavorful interior. This recipe captures the essence of Newfoundland’s home cooking, where simple ingredients are transformed into something truly special.
The preparation of Cod au Gratin is straightforward, making it a perfect choice for both weeknight dinners and special occasions. The cod’s delicate flavor pairs wonderfully with the creamy sauce, while the cheese adds a delicious depth of flavor. It’s a dish that’s sure to satisfy both seafood lovers and those new to the flavors of the sea.
Whether you’re revisiting a family favorite or trying this classic for the first time, Cod au Gratin offers a taste of Newfoundland’s rich culinary heritage. Serve it with a side of steamed vegetables or a fresh green salad for a complete and satisfying meal. Dive into this beloved recipe and enjoy a comforting, delicious taste of Newfoundland.
Cod au Gratin Recipe:
4 Lbs. Fresh boned fillets of cod
24 oz. Fresh milk
4 oz. Margarine or butter
1/2 oz. Salt
4 oz. Flour
1 oz. Parmesan cheese (white grated)
10 oz. old fashion cheddar cheese
First put cod in two quart salted hot water.
Simmer ten minutes.
Then drain, flake fish a little but don’t mush.
Put milk in double boiler. Meanwhile, melt butter and add flour to melted butter.
Put aside.
When milk starts to foam on top and rise a little, add flour and butter mixture.
Stir until thick and smooth.
Take off and add very lightly to fish.
Put into ten heat proof bowls.
Add grated cheddar cheese on top, sprinkle on parmesan grated cheese and top with paprika.
Put under boiler or in hot oven to lightly brown on top.
Serves 10 people.
