Ah Bonita, you brought me to tears. My Scottish/Irish mother used to make this on Friday nights when I was a child in the 50s. I remember it as “fish in white sauce”. It was served up with the potatoes Dad grew in the garden and canned peas. When we’d come in from playing on the frozen lake on a winter’s evening the kitchen windows would be steamed over and when we opened the door we’d be enveloped in the aromas of this delicious supper. Tasted like heaven. Thanks for the memories.
Hi Andrea, thank you so much for your lovely message and for stopping by, I'm so glad our recipe bought back some fond memories of your childhood. I do have a recipe here for creamed codfish and I'm thinking this one would be closer to the recipe you are looking for. ua-cam.com/video/ph6uko7uKQo/v-deo.html let me know and enjoy to the fullest. :) Bonita
Nice! Thank you for stopping by and visiting NL. I'm sorry you didn't get to try more seafood, this cod au gratin is so tasty and very easy to make. We have lots of seafood meals available here and on our website www.bonitaskitchen.com I hope you get to check them out. Have a wonderful day and thank you :) Bonita
Hi Bonita, I am a Newfoundlander living in San Miguel de Allende, Mexico. It is hard to find cod here but we were lucky today to find it at Costco. I had forgotten how to make it, your instructions are perfect. Thank you so much for posting. I just subscribed :) Michelle
I’m so glad to have found your channel Bonita. I’ve actually messaged before but I call myself an Adult Orphan so getting and seeing these great East coast from a lovely lady is Fab!
Oh my thank you Becky, I'm so glad you are enjoying our recipes and channel. We have over 200+ recipes available for you to enjoy, I can remember your message from adult orphan channel. Thanks :)Bonita
just subscribed good to see traditional Newfoundland food on youtube, i work all mornings so i'm the main cook of the house, average 6 days a week and even though i can cook fairly well these recipes are going to make my life easier so thanks so much for that.
Hi Damien, I'm just checking to see if you made this recipe yet and if so how did it turn out for you, most of our Newfoundland cooking are very easy to make and tasty. Thank you for visiting Bonita's kitchen. Bonita
Nice! Thank you for leaving your lovely message and stopping by, my folks didn't use cheese years ago only bread crumbs but I love the cheese addition to this recipe. Enjoy Bonita
Awwh, I swear I smelled this dish as you were making it, came right in my face :) Now I have to make it to have the taste go with the wonderful ingredients, Cod being my prefered tyoe of fish. Oh so glad you teach so well.
Hi Bonita! Your recipe is similar to mine. I use equal parts of butter and flour. You might want to cook your rue a few minutes to get rid of the raw flour taste. For added flavor I sprinkle in a little savoury and top with bread crumbs! Delicious!
Hi Alister: Thank you for your message and for visiting my channel, this is a lovely recipe and there is no taste of flour on there when the rue is made. I thank you for your recipe method and will have to try it some time. Have a lovely day. Bonita
Hi Chad, thank you for your message and for stopping by, I have a baked crab dip here you can make ua-cam.com/video/oeaADKEyD60/v-deo.html I also got a recipe and video for Creamed carb sandwich www.bonitaskitchen.com/recipe/creamed-crab-sandwich/ I'm not sure if you are asking if you can put potato in crab gratin. I don't have a recipe but if you like it would be lovely. Enjoy our recipes and weekend. :) Bonita
I studied abroad in Newfoundland and I missed everything there, so I searched Newfoundland foods recipes and that brought me here!❤️ I made this and it turned out great and brought back memories🥰 Thank you so much for this! From Japan, with love🇯🇵❤️
Hi and welcome, I'm so glad you found our channel and a little taste of Newfoundland cultural foods. We have over 250 videos and recipes you can check out at any time. We thank you for stopping by and for sharing with us about your time spent in our great province. Our website is www.bonitaskitchen.com if you need to search any more recipes. Thank you and have a lovely day. :) Bonita
Hi Bonita, I made this dish for supper tomorrow night..I will put in the fridge overnight,but will it get too thick then? Great recipe! Thanks for sharing!
Hi Barbara: Thank you so much for your message and for visiting my channel, its ok to leave in the fridge over night. You always can add more milk if needed but when it starts to cook you will get a small amount of liquid from your fish. Enjoy Bonita
@@sweetiepie5254 That is wonderful, I'm so glad you are enjoying them. We have a lovely line up of videos with the recipes being posted every Sunday. But you can visit anytime by visiting www.bonitaskitchen.com or my youtube channel, we have over 180 videos posted at this time. Enjoy and have a wonderful day. :) Bonita
I am in Maine and grew up on haddock au gratin because my father wasn't a huge fish man but he loved the haddock which is the fish haters fish. I used to make it every Christmas Eve for him and I still do now even though he's not with us.
Elizabeth Shaw that sounds nice, we would have fish and Brewis on Christmas Eve, but this is one of my favourite dishes. Thanks for your message. Bonita
Three of my great grandparents were from Margaree, Cape Breton and one was a Newfie. I remember some of your recipes being made by Ma-may.) I don't know how to spell that.) This was one of my dad's favorites. The tears are rolling down my face, even though I am smiling, because my dad is gone but the memory of his ear to ear grin, whenever MaMay would cook for everyone. Most of the recipes were ones she had learned in Canada and she made for a lifetime. She lived to 104 yrs. old, and cooked until the month before she passed. Your meat pie is very much like what we she made at the Christmas and New Year's holidays. This cod is what I also remember particularly for fridays. We always eat fish on Fridays. I just want you to know how much your videos and your recipes mean to people. I know many might never take the time to write to you. I always intend to write...but today I was reminded what my dad always said... that we only really own 3 things. Our health, our reputation, and people who care about us. None of those can be bought or stolen. You must be blessed with them. I want you to know I have deep thanks for your shared recipes and the time and effort you invest to share them with strangers. For that, I care very much. You hit two of those 3. People, even strangers like me, have come to care about you. and you have certainly earned a great reputation. Thank you so much. By the way, I'll share with you that MaMay would put a splash of vinegar into the boiling water before adding the fish. She said that she thought it kept it from getting mushy. And when you break it up she thought it helps the little pieces to stay firmer. She also always added a splash to the lobster or shrimp water for cooking. It does help reduce the seafood smell. I've used regular vinegar, and apple cider vinegar, with no noticable difference between them. Anyway, thank you so much !!! I know what I'm going to make this friday night - your Cod au Gratin with shredded swiss cheese. Thank you !
Deb D Hi and thank you so much for your beautiful message and kind words, your memories of your DAD AND GRANDPARENTS are so lovely. Your Dad was right and their taste for food was equally spot on, I can remember my Dad saying that about adding vinegar to the pot water helps with odour and texture of the fish. My Dad have been passed for 10years now but I always refer to his tips and amazing advice. What a wonderful a age your 104 WOW! I LOVE WHEN PEOPLE LEAVE ME A MESSAGE, because it helps to know that we are helping people with our recipes and video, looking at recipes and smelling the food cooking always brings back memories of our childhood and time spent with love ones. That's what Its all about, these traditional and non-traditional recipes we have been posting have done that for thousands of people. For that I love posting our videos, hearing from people and reading their beautiful messages like yours. Thank you from the bottom of my heart for taking the time to write, we have a an amazing four years and over that time, got recognized in a member of statement at the house of assembly, east coast living magazine in the 2018 dec issue for seafood chowder, published a small but helpful cookbook, in newspaper across the east coast, a guest on CBC CrossTalk Radio, NTV News, CBC News, and have helped with volunteer work for a number of organizations. The list goes on, this fall I will be hosting my own TV Show on EAST Link community channel here on the east coast of course. So I do feel blessed, that more people will get to enjoy all the beautiful recipes and videos we share. Keep those beautiful memories going for your love one and you must be a kind person to have took the time to share your thoughts with me today, for that I thank you. Keep cooking and enjoy all our recipes and the Friday fish meals are what we always did too, enjoy and God bless. Bonita
On the menu tomorrow! Just back from NFLD got 20 lbs of cod fillets from a local fisherman for free. Going to have a crowd so this will be one of the dishes. ! Thx for recipe. And btw. Got 10 lbs of cod heads as well. Going to fry those up. Question for you on cod au gratin. My mother in law does it raw in pan in big chunks. What is the benefit of cooking it first ? Is it the watery factor ? I did find lots of water seeps from it raw.
Always a good family favorite, I grew up with it and now so do my kids every time I make it, was making again tonight and decided to look it up on youtube, and found you. Yours looks some good.
Thank you so much for stopping by, I'm glad you stubbled on our channel we have over 260 tasty homemade recipes you can make, our website is www.bonitakitchen.com and if you wish you can email me if you are looking for something on our channel as well, bonitakitchen@gmail.com This recipe is one of our comfort food meals and its pretty tasty. :) Enjoy Bonita
This looks delicious! I have never had cod and was wondering if i could use haddock? I would love to try the cod though. I just want to say that I love recipes that use evaporated milk because my Mom always used that in her cooking. I think the evaporated milk adds such a delicious creamy richness to any recipe.
We agree totally, evaporated milk do have a lovely creamy richness to it and my mom don't use anything else.Most of our recipes that called to cream or milk we use evaporated milk, home here I try to buy any brand but Carnations was the band our elders used years ago. This is a lovely recipe and you can use haddock or any white fish, it will work good with crab as well but it will be crab au gratin. :) Enjoy Bonita
What a fun channel, I've just subscribed. Your videos make me feel like I'm right in the kitchen learning with you! Thanks and I can't wait to watch your other videos and try the recipes as well.
Mollie Organ thank you for your message and for visiting my channel, yes it is Traditional Newfoundland Cod au Gratin. This is Atlantic Cod and the recipe is one I used and my mom used for many years, with carnation evaporated milk. You can also visit my website for more delicious Traditional Newfoundland Cod meals, www.bonitaskitchen.com thank you once again. Enjoy Bonita
Oh my goodness. This is the recipe I have been looking for. Only thing I would do differently is to omit the cheese and replace with buttered breadcrumbs or crackers. Delicious! Thank you nine years late!😮😂 ❤️
Yes that would taste amazing as well. You can make this a few different ways and thank you for watching our cod au gratin video and our crab au gratin. Enjoy to the fullest. :) Bonita
Thank you Beverley, I'm not getting all my messages and its taking me forever to get to them. But if I don't answer after a week email me at bonitakitchen@gmail.com and I will get your message. :) Enjoy Bonita
Hi Yvonne, thank you for your message and for stopping by, the recipe in under the video. Just click the down arrow and it will open for you. If you are not able to open in visit our website and print the recipe there www.bonitaskitchen.com/recipe/traditional-newfoundland-cod-au-gratin/ Enjoy Bonita
Dan Matthews thank you so much for your message and visiting Bonita's kitchen, it is very good you need to make it and let me know what you think. Bonita
Hi Jane: Thank you for your message and raisin pudding is a sweet pudding to serve with jiggs dinner or as a dessert!!!. This is a link to our molasses raisin duff ( pudding ) ua-cam.com/video/qiOqT09XIbQ/v-deo.htmlsi=YfGB26g4HLaq4fnA Also our blueberry duff (pudding)ua-cam.com/video/9vJ7aHgU04c/v-deo.htmlsi=UETZfwmvvQ92NS5N Enjoy Bonita
Hi Carol, Thank you for stopping by and I'm so glad you enjoyed our recipe for cod au gratin. It is indeed a very tasty meal and I'm sure when you make it you will save it in your favourites. Enjoy Bonita
puppymamalisa I'm so glad you got to see this video recipe, this is one of my favourites and I make it quite often. I love making them in separate bowls everyone got there own dish. Thanks for your message. Bonita
It is scrumptious and I could live on this stuff! I grew up on it accept my grandmother put in a half a teaspoon to a teaspoon of dry mustard that's the only difference. My grandmother didn't have a great sense of smell so she didn't have a great sense of taste because of that so she would sneak mustard in where she could. She ate homemade fried donuts and would cut them in half and put mustard and it was really good! It was like a corn dog without the dog. :-)
Thank you for visiting Bonita's kitchen, I'm glad you are enjoying my video recipes. Please share any of them with your family and friends to enjoy as well. Bonita
+Bonita's Kitchen Thanks Bonita! I made Cod Au Gratin for the first time last night for my husband and a friend. They could not believe how delicious it was. I cooked along with your video the whole time. I will be passing on your video recipes to all my friends here in Nova Scotia. Many thanks, Shannon
Hi Sista and thank you for stopping by you are the best, I'm glad you are enjoying our recipes and thank you for the video request. Now to get Cod heads, maybe when the food fishery starts. I do have lots of lovely cod recipes there for you, this one for stewed cod ua-cam.com/video/OyBkMK1H7Ww/v-deo.html also cod tongues ua-cam.com/video/K33O9wGfHXo/v-deo.html cod casserole my aunt Clara's recipe ua-cam.com/video/TyweX70uP60/v-deo.html also seafood chowder ua-cam.com/video/quIgMir8C7Y/v-deo.html Enjoy Bonita
The wife +myself just watched this episode we really enjoyed it peas + carrots in proper proportions would be good things to add to this dish WONDERFUL show!!
Hi Carl: I'm glad you guys enjoyed this recipe and adding the carrots peas will work lovely, thank you for message. If you need anymore help on any other recipe message me I would love to help. Enjoy Bonita
That is wonderful and yes this is a prefect meal for this time of the year. Here in NL we have cod season now and this will be a lovely recipe to share. Thank you :) Bonita
I love the idea of this recipe. I'd be tempted to make a casserole out of it. Add the rice and possibly peas to it. I love peas! Topped with the cheese in a glass baking dish. Sounds yummy!!
That sounds lovely but if you make it with out the rice and peas and have it on the side, this way you will have sauce to go over all of it and it would be lovely. Enjoy and thank you for leaving a message. :) Bonita
Hi Molly: Thank you for visiting Bonita's kitchen and your wonderful comment. I agree with you, this recipe you can make so often and enjoy each time. This is one of my favourites for sure, if you haven't already done so please subscribe to my channel and you will receive updates on new recipes each time they are posted. Thank you once again. Bonita
No smoked fish would put a different taste on the recipe, but if you enjoy eating smoked haddock and don't mind the taste go ahead and use it. May use a white fish of any type, fresh or frozen and then follow the method. Thank you for your message and for visiting our channel. Bonita
Hi Kathleen and thank you for stopping by...this is a link to our codfish stew. ua-cam.com/video/p4gpEEQAXVg/v-deo.htmlsi=Y9jrqXUAsa1HP_-E this one is our cod au gratin and it is indeed a very tasty meal. :) Enjoy Bonita
@@bonitaskitchen Thanks Bonita,I just love your cooking especially Fish Stew all your Newfoundland recipes are so good. Good memories Thank You so much?😀
Very few people in North America call it f i l l i t s! I do because I lived in the UK too long and my father came from Scotland but if you say fill it to most people in North America they aren't going to understand what you mean here it is called a f i l l a y. Get over it! People all around the world say things differently.
don't call this traditional if you're not using traditional ingredients!! being in Maine I make my chowder and my haddock au gratin with evaporated milk all of the time. I would never think to put half and half in those dishes because they simply are traditionally made with the evaporated milk. you do not cook traditional Newfoundland food end of story. the cheese is supposed to be in the cream sauce not on top and it needs a touch of fresh grated nutmeg in the sauce.
Elizabeth Shaw thank you for your message, most of my recipe for our traditional Newfoundland meals call for evaporated milk and I do promote it, but I also give people the option to use half and half or milk. ua-cam.com/video/8sJbHcxF1H4/v-deo.html Thank you Bonita
Bonita's Kitchen my grandmother her mother my mother and myself always use evaporated milk in chowder. It's a big New England thing especially in Maine. Thank you for your reply.
Traditional an adjective meaning existing in or as part of a tradition; long-established! My grandparents had cows so, therefore, did not have to buy evaporate milk to make chowder. It was made with fresh whole milk same with their homemade butter so it is ‘traditional’. Do you wonder what people used before can milk was on the market! ;-)
Ah Bonita, you brought me to tears. My Scottish/Irish mother used to make this on Friday nights when I was a child in the 50s. I remember it as “fish in white sauce”. It was served up with the potatoes Dad grew in the garden and canned peas. When we’d come in from playing on the frozen lake on a winter’s evening the kitchen windows would be steamed over and when we opened the door we’d be enveloped in the aromas of this delicious supper. Tasted like heaven. Thanks for the memories.
Hi Andrea, thank you so much for your lovely message and for stopping by, I'm so glad our recipe bought back some fond memories of your childhood. I do have a recipe here for creamed codfish and I'm thinking this one would be closer to the recipe you are looking for. ua-cam.com/video/ph6uko7uKQo/v-deo.html let me know and enjoy to the fullest. :) Bonita
We've been to Newfoundland twice for a total of about 3 weeks. Ironically, I only got to try Cod au Gratin once, but it was delicious. Thank you.
Nice! Thank you for stopping by and visiting NL. I'm sorry you didn't get to try more seafood, this cod au gratin is so tasty and very easy to make. We have lots of seafood meals available here and on our website www.bonitaskitchen.com I hope you get to check them out. Have a wonderful day and thank you :) Bonita
Hi Bonita, I am a Newfoundlander living in San Miguel de Allende, Mexico. It is hard to find cod here but we were lucky today to find it at Costco. I had forgotten how to make it, your instructions are perfect. Thank you so much for posting. I just subscribed :) Michelle
I’m so glad to have found your channel Bonita. I’ve actually messaged before but I call myself an Adult Orphan so getting and seeing these great East coast from a lovely lady is Fab!
Oh my thank you Becky, I'm so glad you are enjoying our recipes and channel. We have over 200+ recipes available for you to enjoy, I can remember your message from adult orphan channel. Thanks :)Bonita
just subscribed good to see traditional Newfoundland food on youtube, i work all mornings so i'm the main cook of the house, average 6 days a week and even though i can cook fairly well these recipes are going to make my life easier so thanks so much for that.
Hi Damien, I'm just checking to see if you made this recipe yet and if so how did it turn out for you, most of our Newfoundland cooking are very easy to make and tasty. Thank you for visiting Bonita's kitchen. Bonita
lol m after making it a load of times no it is a very good recipe thank you
My mother always did this on Friday..she did not use cheese...but I love the addition of it ...its soooo good
Nice! Thank you for leaving your lovely message and stopping by, my folks didn't use cheese years ago only bread crumbs but I love the cheese addition to this recipe. Enjoy Bonita
I'm droolin Bonita......😋😋😋
haha thats is so funny, I'm glad you enjoyed this one. :) Bonita
Awwh, I swear I smelled this dish as you were making it, came right in my face :) Now I have to make it to have the taste go with the wonderful ingredients, Cod being my prefered tyoe of fish. Oh so glad you teach so well.
Hi Ella: You are very welcome and thank you so much for your lovely message, I'm so glad you enjoyed it. :) Bonita
Hi Bonita! Your recipe is similar to mine. I use equal parts of butter and flour. You might want to cook your rue a few minutes to get rid of the raw flour taste. For added flavor I sprinkle in a little savoury and top with bread crumbs! Delicious!
Hi Alister: Thank you for your message and for visiting my channel, this is a lovely recipe and there is no taste of flour on there when the rue is made. I thank you for your recipe method and will have to try it some time. Have a lovely day. Bonita
Hi there Bonita! Looks amazing. What are you're suggestions for crab an gratin and also has anyone out potato in crab at gratin? :)
Also looking for a simple crab dip to make for the weekend.. I have a lot of crab meat lol :)
Hi Chad, thank you for your message and for stopping by, I have a baked crab dip here you can make ua-cam.com/video/oeaADKEyD60/v-deo.html I also got a recipe and video for Creamed carb sandwich www.bonitaskitchen.com/recipe/creamed-crab-sandwich/ I'm not sure if you are asking if you can put potato in crab gratin. I don't have a recipe but if you like it would be lovely. Enjoy our recipes and weekend. :) Bonita
thanks Bonita great fish dish I will be making this terry
I studied abroad in Newfoundland and I missed everything there, so I searched Newfoundland foods recipes and that brought me here!❤️ I made this and it turned out great and brought back memories🥰 Thank you so much for this! From Japan, with love🇯🇵❤️
Hi and welcome, I'm so glad you found our channel and a little taste of Newfoundland cultural foods. We have over 250 videos and recipes you can check out at any time. We thank you for stopping by and for sharing with us about your time spent in our great province. Our website is www.bonitaskitchen.com if you need to search any more recipes. Thank you and have a lovely day. :) Bonita
Hi Bonita, I made this dish for supper tomorrow night..I will put in the fridge overnight,but will it get too thick then? Great recipe! Thanks for sharing!
Hi Barbara: Thank you so much for your message and for visiting my channel, its ok to leave in the fridge over night. You always can add more milk if needed but when it starts to cook you will get a small amount of liquid from your fish. Enjoy Bonita
Thanks...Had it forcompany tonight..I didn't need to add anything..it was a real hit! Keep those videos coming.I love them!
@@sweetiepie5254 That is wonderful, I'm so glad you are enjoying them. We have a lovely line up of videos with the recipes being posted every Sunday. But you can visit anytime by visiting www.bonitaskitchen.com or my youtube channel, we have over 180 videos posted at this time. Enjoy and have a wonderful day. :) Bonita
I am in Maine and grew up on haddock au gratin because my father wasn't a huge fish man but he loved the haddock which is the fish haters fish. I used to make it every Christmas Eve for him and I still do now even though he's not with us.
Elizabeth Shaw that sounds nice, we would have fish and Brewis on Christmas Eve, but this is one of my favourite dishes. Thanks for your message. Bonita
Three of my great grandparents were from Margaree, Cape Breton and one was a Newfie. I remember some of your recipes being made by Ma-may.) I don't know how to spell that.) This was one of my dad's favorites. The tears are rolling down my face, even though I am smiling, because my dad is gone but the memory of his ear to ear grin, whenever MaMay would cook for everyone. Most of the recipes were ones she had learned in Canada and she made for a lifetime. She lived to 104 yrs. old, and cooked until the month before she passed. Your meat pie is very much like what we she made at the Christmas and New Year's holidays. This cod is what I also remember particularly for fridays. We always eat fish on Fridays. I just want you to know how much your videos and your recipes mean to people. I know many might never take the time to write to you. I always intend to write...but today I was reminded what my dad always said... that we only really own 3 things. Our health, our reputation, and people who care about us. None of those can be bought or stolen. You must be blessed with them. I want you to know I have deep thanks for your shared recipes and the time and effort you invest to share them with strangers. For that, I care very much. You hit two of those 3. People, even strangers like me, have come to care about you. and you have certainly earned a great reputation. Thank you so much. By the way, I'll share with you that MaMay would put a splash of vinegar into the boiling water before adding the fish. She said that she thought it kept it from getting mushy. And when you break it up she thought it helps the little pieces to stay firmer. She also always added a splash to the lobster or shrimp water for cooking. It does help reduce the seafood smell. I've used regular vinegar, and apple cider vinegar, with no noticable difference between them. Anyway, thank you so much !!! I know what I'm going to make this friday night - your Cod au Gratin with shredded swiss cheese. Thank you !
Deb D Hi and thank you so much for your beautiful message and kind words, your memories of your DAD AND GRANDPARENTS are so lovely. Your Dad was right and their taste for food was equally spot on, I can remember my Dad saying that about adding vinegar to the pot water helps with odour and texture of the fish. My Dad have been passed for 10years now but I always refer to his tips and amazing advice. What a wonderful a age your 104 WOW! I LOVE WHEN PEOPLE LEAVE ME A MESSAGE, because it helps to know that we are helping people with our recipes and video, looking at recipes and smelling the food cooking always brings back memories of our childhood and time spent with love ones. That's what Its all about, these traditional and non-traditional recipes we have been posting have done that for thousands of people. For that I love posting our videos, hearing from people and reading their beautiful messages like yours. Thank you from the bottom of my heart for taking the time to write, we have a an amazing four years and over that time, got recognized in a member of statement at the house of assembly, east coast living magazine in the 2018 dec issue for seafood chowder, published a small but helpful cookbook, in newspaper across the east coast, a guest on CBC CrossTalk Radio, NTV News, CBC News, and have helped with volunteer work for a number of organizations. The list goes on, this fall I will be hosting my own TV Show on EAST Link community channel here on the east coast of course. So I do feel blessed, that more people will get to enjoy all the beautiful recipes and videos we share. Keep those beautiful memories going for your love one and you must be a kind person to have took the time to share your thoughts with me today, for that I thank you. Keep cooking and enjoy all our recipes and the Friday fish meals are what we always did too, enjoy and God bless. Bonita
Thanks Bonita! Looks delicious! I'll be trying this recipe. Love cod au gratin!!
You are very welcome and thank you for stopping by, enjoy to the fullest. :) Bonita
On the menu tomorrow! Just back from NFLD got 20 lbs of cod fillets from a local fisherman for free. Going to have a crowd so this will be one of the dishes. ! Thx for recipe. And btw. Got 10 lbs of cod heads as well. Going to fry those up. Question for you on cod au gratin. My mother in law does it raw in pan in big chunks. What is the benefit of cooking it first ? Is it the watery factor ? I did find lots of water seeps from it raw.
Always a good family favorite, I grew up with it and now so do my kids every time I make it, was making again tonight and decided to look it up on youtube, and found you. Yours looks some good.
Thank you so much for stopping by, I'm glad you stubbled on our channel we have over 260 tasty homemade recipes you can make, our website is www.bonitakitchen.com and if you wish you can email me if you are looking for something on our channel as well, bonitakitchen@gmail.com This recipe is one of our comfort food meals and its pretty tasty. :) Enjoy Bonita
This looks delicious! I have never had cod and was wondering if i could use haddock? I would love to try the cod though. I just want to say that I love recipes that use evaporated milk because my Mom always used that in her cooking. I think the evaporated milk adds such a delicious creamy richness to any recipe.
We agree totally, evaporated milk do have a lovely creamy richness to it and my mom don't use anything else.Most of our recipes that called to cream or milk we use evaporated milk, home here I try to buy any brand but Carnations was the band our elders used years ago. This is a lovely recipe and you can use haddock or any white fish, it will work good with crab as well but it will be crab au gratin. :) Enjoy Bonita
What a fun channel, I've just subscribed. Your videos make me feel like I'm right in the kitchen learning with you! Thanks and I can't wait to watch your other videos and try the recipes as well.
Thank you so much and for watching Bonita's kitchen, this recipe is so good and it's one of my favorite dishes. 😊 Bonita
Love it my dear. It is traditional Newfoundland
Mollie Organ thank you for your message and for visiting my channel, yes it is Traditional Newfoundland Cod au Gratin. This is Atlantic Cod and the recipe is one I used and my mom used for many years, with carnation evaporated milk. You can also visit my website for more delicious Traditional Newfoundland Cod meals, www.bonitaskitchen.com thank you once again. Enjoy Bonita
Oh my goodness. This is the recipe I have been looking for. Only thing I would do differently is to omit the cheese and replace with buttered breadcrumbs or crackers. Delicious! Thank you nine years late!😮😂 ❤️
Yes that would taste amazing as well. You can make this a few different ways and thank you for watching our cod au gratin video and our crab au gratin. Enjoy to the fullest. :) Bonita
Just followed your recipe - yummmmmmmmmmm - turned out great, easy to follow instructions, thank you.
Hi Ruth, you are very welcome I'm glad you tried this recipe and it worked out for you, and thank you for visiting Bonita's kitchen. Bonita
Not sure you get this message but girl this the second time i made it it was sooooo good hope you are doing ok
Thank you Beverley, I'm not getting all my messages and its taking me forever to get to them. But if I don't answer after a week email me at bonitakitchen@gmail.com and I will get your message. :) Enjoy Bonita
Great idea plus individual servings in french onion soup bowls 👍👍👍
I love your cooking Mrs Bonita. Reminds me of mother, nonna Dora.& nonna Anna 💞.
Is that Carnation condensed milk you talked about? Two cups of it? Can you use two cups of half and half?
Hi. just wondering if your recipe is available to read ?
Hi Yvonne, thank you for your message and for stopping by, the recipe in under the video. Just click the down arrow and it will open for you. If you are not able to open in visit our website and print the recipe there www.bonitaskitchen.com/recipe/traditional-newfoundland-cod-au-gratin/ Enjoy Bonita
Thank you for the recipe - I’m going to make this for dinner with some veggies.
Sounds lovely and enjoy to the fullest!! Thank you for stopping by... :) Bonita
You make me miss Mallards Cottage, and the east coast. Dear god its delicious
Dan Matthews thank you so much for your message and visiting Bonita's kitchen, it is very good you need to make it and let me know what you think. Bonita
Looks great! We use 1 can of mushroom soup with ours
RebeccaAndFamily yes that would work lovely. Bonita
is raisin pudding a savoury dish served with a Jig Dinner?
Hi Jane: Thank you for your message and raisin pudding is a sweet pudding to serve with jiggs dinner or as a dessert!!!. This is a link to our molasses raisin duff ( pudding ) ua-cam.com/video/qiOqT09XIbQ/v-deo.htmlsi=YfGB26g4HLaq4fnA Also our blueberry duff (pudding)ua-cam.com/video/9vJ7aHgU04c/v-deo.htmlsi=UETZfwmvvQ92NS5N
Enjoy Bonita
Thats an easy recipe to follow, dont even have to write it down.. J
Nice!! Enjoy to the fullest!! Thank you for stopping by.... :) Bonita
I so love cod. But have never made this dish, but will soon.
Hi Carol, Thank you for stopping by and I'm so glad you enjoyed our recipe for cod au gratin. It is indeed a very tasty meal and I'm sure when you make it you will save it in your favourites. Enjoy Bonita
Going to do this tonight with Haddock. Wish I had some fresh Cod, we miss it.
Sharon that will taste lovely, haddock is a nice fish too. Thank you for stopping by and enjoy to the fullest. :) Bonita
What part of the island you from, me ducky??
Hi Victor: Thank you for stopping by and for your question? I'm from the Conception Bay area. Stay safe and enjoy our recipe. :) Bonita
tiny onion ...
🙏🏻🙏🏻❤️
Can't wait to try this, looks so good. I love the individual bowls!
puppymamalisa I'm so glad you got to see this video recipe, this is one of my favourites and I make it quite often. I love making them in separate bowls everyone got there own dish. Thanks for your message. Bonita
It is scrumptious and I could live on this stuff! I grew up on it accept my grandmother put in a half a teaspoon to a teaspoon of dry mustard that's the only difference. My grandmother didn't have a great sense of smell so she didn't have a great sense of taste because of that so she would sneak mustard in where she could. She ate homemade fried donuts and would cut them in half and put mustard and it was really good! It was like a corn dog without the dog. :-)
You are the sweetest lady. Can't wait to try this recipe.
Thank you for visiting Bonita's kitchen, I'm glad you are enjoying my video recipes. Please share any of them with your family and friends to enjoy as well. Bonita
+Bonita's Kitchen Thanks Bonita! I made Cod Au Gratin for the first time last night for my husband and a friend. They could not believe how delicious it was. I cooked along with your video the whole time. I will be passing on your video recipes to all my friends here in Nova Scotia.
Many thanks, Shannon
Ooooooooooo
What could I do without your cooking instructions.
Lillian from Calgary 🤗
You are so sweet, just google me and I'm sure I will be there to home. Enjoy my friend and God Bless you and your family. Bonita
Bonita is my go to for NFLD recipes. I wish you would do cod heads stew with dumplings.
Hi Sista and thank you for stopping by you are the best, I'm glad you are enjoying our recipes and thank you for the video request. Now to get Cod heads, maybe when the food fishery starts. I do have lots of lovely cod recipes there for you, this one for stewed cod ua-cam.com/video/OyBkMK1H7Ww/v-deo.html also cod tongues ua-cam.com/video/K33O9wGfHXo/v-deo.html cod casserole my aunt Clara's recipe ua-cam.com/video/TyweX70uP60/v-deo.html also seafood chowder ua-cam.com/video/quIgMir8C7Y/v-deo.html Enjoy Bonita
Nice one, Txs Bonita ♡
Carmen Dawn Allan: Thank you so much for your message, this is a lovely cod meal and super easy to make. Bonita
The wife +myself just watched this episode we really enjoyed it peas + carrots in proper proportions would be good things to add to this dish WONDERFUL show!!
Hi Carl: I'm glad you guys enjoyed this recipe and adding the carrots peas will work lovely, thank you for message. If you need anymore help on any other recipe message me I would love to help. Enjoy Bonita
Thank you! Great tutorial! Making it right now.
You are very welcome and enjoy to the fullest, this one is one of my favourite comfort foods. :) Bonita
My hubby talks about this ALL the time , perfect time of the year to make this 🥰
That is wonderful and yes this is a prefect meal for this time of the year. Here in NL we have cod season now and this will be a lovely recipe to share. Thank you :) Bonita
I love the idea of this recipe. I'd be tempted to make a casserole out of it. Add the rice and possibly peas to it. I love peas! Topped with the cheese in a glass baking dish. Sounds yummy!!
That sounds lovely but if you make it with out the rice and peas and have it on the side, this way you will have sauce to go over all of it and it would be lovely. Enjoy and thank you for leaving a message. :) Bonita
@@bonitaskitchen Good advice. Thanks.
@@ritabrunetti381 You are very welcome. :) I'm glad to help. Bonita
I guess I know what I'm having for supper tonight :)
Hi Trudy: Thank you for your message and I'm glad you enjoyed this video and the recipe is amazing. Enjoy Bonita
The first time I made this recipe was after I watched your video. Loved it!!! I'm making it again tonight.. Keep up the great work :)
Hi Molly: Thank you for visiting Bonita's kitchen and your wonderful comment. I agree with you, this recipe you can make so often and enjoy each time. This is one of my favourites for sure, if you haven't already done so please subscribe to my channel and you will receive updates on new recipes each time they are posted. Thank you once again. Bonita
Could I use smoked haddock in place of salt cod?
No smoked fish would put a different taste on the recipe, but if you enjoy eating smoked haddock and don't mind the taste go ahead and use it. May use a white fish of any type, fresh or frozen and then follow the method. Thank you for your message and for visiting our channel. Bonita
Cod fish stewed
Hi Kathleen and thank you for stopping by...this is a link to our codfish stew. ua-cam.com/video/p4gpEEQAXVg/v-deo.htmlsi=Y9jrqXUAsa1HP_-E this one is our cod au gratin and it is indeed a very tasty meal. :) Enjoy Bonita
@@bonitaskitchen Thanks Bonita,I just love your cooking especially Fish Stew all your Newfoundland recipes are so good. Good memories Thank You so much?😀
@@kathleenpage-dy2ev I'm glad you are enjoying our channel and thank you so much for stopping by and letting us know. Enjoy :) Bonita
Looks delicious thanks for the recipe
Donald Saunders You are very very and thank you for visiting our channel and for your message, we are so glad you enjoyed our recipe. :) Bonita
Wat in da wurld is a 'phil-lay'? You must've meant 'fill-its'!
Fish fillet
The correct pronunciation is indeed fill-ay. Thank you Bonita, love watching you!
Very few people in North America call it f i l l i t s! I do because I lived in the UK too long and my father came from Scotland but if you say fill it to most people in North America they aren't going to understand what you mean here it is called a f i l l a y. Get over it! People all around the world say things differently.
don't call this traditional if you're not using traditional ingredients!! being in Maine I make my chowder and my haddock au gratin with evaporated milk all of the time. I would never think to put half and half in those dishes because they simply are traditionally made with the evaporated milk. you do not cook traditional Newfoundland food end of story. the cheese is supposed to be in the cream sauce not on top and it needs a touch of fresh grated nutmeg in the sauce.
Elizabeth Shaw thank you for your message, most of my recipe for our traditional Newfoundland meals call for evaporated milk and I do promote it, but I also give people the option to use half and half or milk. ua-cam.com/video/8sJbHcxF1H4/v-deo.html
Thank you Bonita
Bonita's Kitchen my grandmother her mother my mother and myself always use evaporated milk in chowder. It's a big New England thing especially in Maine. Thank you for your reply.
Elizabeth Shaw you're from Maine, so what do you know about traditional Newfoundland dishes?
Traditional an adjective meaning existing in or as part of a tradition; long-established!
My grandparents had cows so, therefore, did not have to buy evaporate milk to make chowder. It was made with fresh whole milk same with their homemade butter so it is ‘traditional’. Do you wonder what people used before can milk was on the market! ;-)
@@bonitaskitchen my comment was rather tongue-in-cheek and I'm not sure people understood that! :-)