Cod Stew - Traditional Newfoundland - Bonita's Kitchen
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- Опубліковано 20 жов 2018
- Welcome to Bonita's Kitchen!
Today we will be making Cod Stew, made with fresh Atlantic Cod and so much more.
See recipe below!
Our website link: www.bonitaskitchen.com
Our cookbook link: www.bonitaskitchen.com/cookbook
#codfish #stew #seafood
Cod Stew
Recipe:
3 or 4 Piece, cod fillets boneless chopped 1 Medium Onion, peeled and chopped
2 Carrot, peeled and chopped ½ Turnip/rutabaga, peeled and chopped
2 or 3 Potatoes, peeled and chopped 1 Cup fat pork, cubed
Sea salt or salt beef, or salt pork, to taste 1 tsp black pepper
1 tbsp butter or margarine 6 Cups vegetable broth
1 Tsp onion powder 2 Tbsp flour, ½ cup water for thickening
2 Sticks celery, chopped 1 small parsnip, peeled and chopped
1 Stick green onion, diced
Method:
Peel and cut all vegetables and place in a bowl of cold water.
Cut onions in cubes, onion powder,( salt optional ) and pepper and put in a frying pan with fat pork and butter and start to fry, or fry separately removing some of the oil from fat pork.
In a large boiler add vegetable broth, and vegetables including celery, then start to boil on medium heat.
After onions and fat pork is fried . ( leaving some fat pork scrunchions for each bowl of cod stew)
Then add cubed cod, onions and fat pork to the boiler with vegetables and let simmer for 10 minutes.
Taste the broth to see if you need anymore seasonings. If so, add it, when vegetables are tender, add mixed flour and water that have been mixed into a thickening.
Pour into the boiler, stirring it in and continue cooking for another 5 minutes.
Top with fresh green onion, then serve in a bowl with more green onion, pepper and topped with scrunchions and fresh homemade bread or rolls.
Bonita’s Tips:
If you use salt beef or pork you will need to soak it overnight in some cold water, if you don't have access to it you can make your, own recipe posted on my website or youtube channel. If you use salt beef, drain water off it from soaking overnight then add 6 to 8 cups of water, boil for one hour before adding veggies, please note drain some water off if liquid is to salty.
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking! - Навчання та стиль
Glad I woke up early this morning....coffee and cooking with Bonita...great start to my day :)
Nice! Sorry your message just popped up, its nice to know you are enjoying our channel and recipes. :) Happy New Year! Bonita
Best cod stew on the go I use half pack of chopped up bacon instead of scrunchons but always turns out amazing.
Oh my how sweet are you, I'm glad you enjoyed our recipe. The chopped up bacon sounds lovely as well. Thank you Justin for leaving a followup message. Have a wonderful day and keep cooking. :) Bonita
Just cooked. Some shocking good, it was. Thank you. Keep 'em coming.
Hi and thank you for your message and I'm so glad you made my cod stew and enjoyed it. This is a old recipe and still loved by many people. :) Have a lovely day...Bonita
you're the best, Bonita! i love your recipes. i nail supper every time i trust you. thanks.
That is so wonderful Sandy, I'm so glad you are enjoying our recipes. Thank you for letting me know and god bless. :) Bonita
Oh my God Bonita!!! I haven't had dat since I was a little girl. Ya knows now I'm starvin' again. God love ya fer postin'.....love and hugs and God bless ya heart.....❤️💕❤️😍😍😍
haha you are the best, I'm glad you enjoyed this one as well. Thank you so much for your message and have a wonderful night. :) Bonita
Yes, you made my mouth water!
haha thank you David I'm glad you enjoyed this recipe not a lot of work but its very tasty. :) Enjoy Bonita
never saw a fish stew like this before...my family were all fishers...more like soup..fish always went in very last, cod is far to delicate for that sort of boil...the cod disintegrates. ..thanks for sharing
I’ve watched this video now twice and can’t find where you actually list the ingredient amounts. Where do I go for that?
Of all the cod stews recipe videos I've seen, your's seems to be the most delish. I have made winter root stew with the turnips, parsnips, etc. And I just got some salted cod. I shall subscribe to your channel.
Hi James. I just seen your message after two years, thank you for your lovely message and I hope you are still making our tasty cod stew and thank you so much for subscribing to our channel we so appreciate you doing so. We post a NEW recipe and video every week and this weeks video was CODFISH and ONION PIE! :) Bonita
oh my ... me mout is droolin!! lol gotta get me some fat pork and salt beef at the newfie store and make some.
Hi and thank you so much for your message and for visiting my channel, I;m glad you are enjoyed this one. :) Bonita
Superb. I am going to try a version of this with catfish. Even though I live where it is warm now, I spent most of my life in the far north (Alaska). Your foods resonate with me :)
Thank you for so much for your message and for visiting my channel, catfish will work great in this recipe or white fish of any type. Use sea salt if you don't have access to salt beef or pork, and fat pork check with your butcher to see if they have some inside the butcher shop. :) Bonita
My ex girlfriends mother made this for me once, it was sooooo good. Thanks for the recipe, Im cooking it now, cant wait!!!! smells soooo good
That is wonderful and I'm so glad you are making our recipe and enjoy to the fullest. This is a easy and very tasty meal. :) Bonita
@@bonitaskitchen it turned out even better then expected, I'm eating it straight out of the pot with the big ladle. so, so yummy!!!!!
I'm not familiar with the term you used in describing the rendered pork. Would you show me how to spell it?
I enjoy watching your programs. Like you, my specialty is comfort food cooking!
Peter in Central Maine, USA!
Hi Peter, Thank you for your message and for stopping by, I'm so glad you enjoyed our recipe for cod stew. It is indeed a lovely fish stew and we use basic ingredients. The rendered pork fat is called "scrunchions" I guess here in Newfoundland and Labrador this was the word we used to describe the fried fat pork. It is so tasty and makes this meal extra tasty. Enjoy to the fullest, we got many recipes available for cod fish and seafood. We post a NEW recipe every Sunday and you can visit our website to check them out as well. www.bonitaskitchen.com :) Bonita
What do you do with the salt beef chunk?? Do you eat it, throw it away, or what??
Oh my we eat that tasty piece of salted beef, nothing gets throw out, plus we both is looking for it in the boiler. haha oh my. This is an amazing stew and anything cod here in Newfoundland and Labrador is so good. Have a lovely evening, and thank you for watching our videos and leaving a message. :) Bonita
I like the ladle/strainer you used at about 10:16. I really miss getting cod like that back in New England. That looks so good! We didn't have the salt beef there, but did have it with salt pork.
Hi Brant: Thank you for your message and for visiting my channel, that ladle is the best. I love using it when i'm straining my veggies or scooping ice up from my ice maker. Salt pork works great in this meal as well or use salted fish and leave the salt beef or pork out. :) Enjoy Bonita
Looks beautiful!! However you said you were going to add a roux, but ended up adding just a slurry. Can you make a roux instead and add that? As I find a roux is much more flavourful than a slurry with raw flour.
Hi and thank you so much for your message, I'm glad you enjoyed my video , and yes you can make it with a roux mixing the flour and water together and pouring it in the stew and continue cooking it, or just add cornstarch what ever way you like it best. Have a lovely evening and thanks again for your message. :) Bonita
Hi Bonita. I'm confused. You said to add a roux, but you just told me to do a slurry. A roux is when you add fat to a pan, and equal amounts of flour, and cook out the rawness, and then add the water (or liquid). Would that method be ok in this stew? Thank you! XO
Sorry amount that it have been a long day. :) to answer your question yes that method would work prefect. This is a lovely stew and you won't be disappointed :) Thanks Bonita
Thanks hon. I know sometimes long days can knock you out. HAHA. I will try this, thanks!
Bonnie ... Just wondering why u would wanted to soak veg to get rid of the natural starch when u need thickening with flour .... Why not leave the starch there?
Loretta Burt : You can leave the starch there in the potatoes and not soak them, pull them when you are ready for them. Peeling the vegetables in advance saves you some time when you going to make it for supper, and when you do that you need to soak them in water after.
@@bonitaskitchen but u didn't say that ... U said h soak them to get the starch out some words to that affect .. going to try a it looks real good .. thanks
Yes that is true potatoes got a lot of starch in them and soaking them will release some. But I don't think its enough to thicken your stew but its worth a try for sure. Enjoy and let me know what you think. :) Bonita
@@bonitaskitchen I know it's not enough to completely thicken but the little starch that's in potatoes puts a whole new color and slight look of stew .. same a soups!!
Can you make this without the flour?
Hi Sally: Thank you for your message and for visiting my channel, yes, you can add corn starch if you wish. Mix it first with a little bit of cold water then add it to the stew and it will thicken. Enjoy Bonita
Additionally, you could use arrowroot powder. It thickens without getting cloudy or changing the color of vegetables. It takes very little.
Gary Mortensen Yes that would work for you as well, always remember you are making this for yourself and if that don't work the next time you can try something else. :) Enjoy Bonita