Newfoundland Fishermans Stew Food

TRADITIONAL NEWFOUNDLAND STEWED COD

Traditional Newfoundland Stewed Cod image

Traditional Newfoundland Stewed Cod made from atlantic cod and fried fat pork (Scrunchions) and onions over a bed of potatoes.If you are looking for a quick and easy cod meal then look no further, this is a lovely recipe for old time Traditional Newfoundland Stewed Cod. Just a few simple ingredients, fresh altantic cod, onions, fat pork, sea salt and pepper then served with a few potatoes. Fresh Cod fillets for a delicious stew.Look how delicious these cod fillets look, white meat with a small about of marbling. Years ago this was the most popular meal in Newfoundland, everyone had a cod meal at less 3 to 4 times a week. Cod was plentiful and even though we didn't know it this was a healthy meal choice. Fat pork frying until into scrunchion'sOnions fried with the scrunchion'sFry onions with your scrunchion's until they start to cook and get a light golden brown, before adding your cod and liquid. This is almost the forgotten meal when it comes to our children and the younger generation, they are not going to set down with a plate of stewed cod. But they need to know the types of meals we ate and maybe when they get a little older they may like to make some of these meals. Keeping our Traditional Newfoundland meals alive and making them new. Cod chopped in cubes and added to the fried onions and scrunchionsKeep frying for about 5 to 10 minutes flipping the cod in to the mixture, before adding liquid. Then add water to broth to the cod and onions mixture and a pinch of black pepper, cover for 15 minutes then serve.Serving this delicious stewed cod with a side of potatoes is the recipe, but if you can't have potatoes and a different vegetable of choice. Delicious serving of stewed cod with potatoesSo if these picture don't convince you to make this delicious cod stew will check out a few more recipes for my website. Traditional Newfoundland Pan Fried Cod Fillets Two pieces of pan fried cod fillets.Traditional Newfoundland Beer Battered Cod Crispy beer battered codI will share one more link for you of atlantic cod meals. Traditional Newfoundland Stuffed Cod Traditional Newfoundland Stuffed CodNOW YOU ARE HUNGRY! Please continue on to the recipe for Stewed Cod but before you do check out my link to my cookbook available on amazon ???? https://www.bonitaskitchen.com/cookbook Bonita's Kitchen Cookbook

Provided by Bonita's Kitchen

Yield 1 Pan full

Number Of Ingredients 7

Ingredients

Cod Fillets
Potatoes
Onion
Fat Pork
Black pepper
Water
Butter

Steps:

Method: In a large frying pan add butter and fat pork start to fry, than add onions. Fry until it starts to cook, then add cod in chucks and 2 cups of water. Cover and cook for about 15 minutes or until cod is tender. In another pot add your peeled potatoes and water boil until fork tender, when cooked then plate. Then take stewed cod and pour over potatoes and enjoy. This is a quick and easy meal you can make after work, so delicious just give it a try.

Nutrition Facts :

FISHERMAN'S STEW

Fisherman's Stew image

A recipe this simple has many advantages. It's fast, easy, and doesn't require a ton of prep, but the downside is, there's nowhere to hide subpar ingredients. So, unless you're going to splurge on the freshest, sweetest, most pristine seafood you can find, you may want to look for another recipe. Serve with crusty bread on the side.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 45m

Yield 4

Number Of Ingredients 15

Ingredients

1 cup canned crushed tomatoes (such as San Marzano)
¼ teaspoon red pepper flakes, or to taste
2 cups water
1 (8 ounce) fillet sea bass
8 uncooked medium shrimp, peeled and deveined
8 ounces calamari rings and tentacles
12 mussels, cleaned and debearded
12 clams in shell, scrubbed
2 tablespoons butter
2 tablespoons olive oil
½ bulb fennel - cored, thinly sliced, and fronds reserved
4 cloves garlic, thinly sliced
salt to taste
½ cup white wine
¼ cup freshly chopped parsley

Steps:

Combine tomatoes, red pepper flakes, and water in a measuring cup or bowl. Puree using an immersion blender until smooth.
Cut sea bass into roughly 1 1/2-inch chunks to match the other seafood in size. Place fish, shrimp, calamari, mussels, and clams in individual dishes so they're ready to use.
Melt butter and olive oil in a deep pan over medium-high heat. Add sliced fennel, garlic, and salt; cook and stir until garlic takes on color, about 1 minute. Stir in white wine. Let simmer until reduced by about 1/2, 2 to 3 minutes. Stir in tomato broth base; bring to a boil. Continue to boil until fennel is tender, 2 to 3 minutes. Taste and adjust seasonings.
Stir in parsley, bass, shrimp, and calamari. Add clams and mussels. Cover, increase heat to high, and cook until clam and mussel shells open and fish, shrimp, and calamari are opaque, about 5 minutes.
Transfer to warm serving bowls. Garnish with reserved fennel fronds and serve.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 15.9 g, Cholesterol 217 mg, Fat 19.4 g, Fiber 2.3 g, Protein 37.5 g, SaturatedFat 6.1 g, Sodium 550.6 mg, Sugar 0.4 g

FISHERMAN'S SEAFOOD STEW

Fisherman's Seafood Stew image

Provided by Food Network

Categories main-dish

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 16

Ingredients

1/2 cup olive oil
2 onions, chopped
1 stalk celery, chopped
1/2 cup garlic cloves, finely minced
2 cups white wine
64 ounces crushed tomatoes
1/4 cup dried parsley flakes
2 tablespoons crushed red pepper flakes
1 tablespoon fresh thyme leaves
1 tablespoon salt
1 tablespoon finely ground pepper
2 1/2 quarts heavy cream
1/2 pound fresh Pacific rock cod, cubed
1/2 pound mahi-mahi, cubed
1/2 pound Oregon shrimp meat
1/4 pound fresh bay scallops

Steps:

Heat the olive oil in a large saucepan over medium heat. Add the onions, celery and garlic and cook until softened, 8 to 10 minutes.
Add the wine and simmer until slightly reduced, 3 to 5 minutes. Add the tomatoes, parsley, crushed red pepper, thyme, salt and pepper and cook over medium heat for 12 minutes. Remove from the heat and add the cream.
Bring 2 quarts water to a boil in a separate pot. Add the cod, mahi-mahi, shrimp and scallops and cook until cooked through and no longer translucent, 5 to 7 minutes. Drain and add to the stew.

NEWFOUNDLAND COD CHOWDER

Newfoundland Cod Chowder image

Make and share this Newfoundland Cod Chowder recipe from Food.com.

Provided by Parsley

Categories Chowders

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

4 slices bacon
2 onions, chopped
1 teaspoon summer savory
6 medium potatoes, peeled and diced
3 carrots, peeled and sliced
4 cups water
1 teaspoon salt
1 1/2 lbs cod fish fillets, cut into 1-inch chunks
1 (12 ounce) can evaporated milk
white pepper
2 tablespoons chopped fresh chives

Steps:

In a large, heavy saucepan, cook bacon over medium high heat for about 10 minutes or until crisp.
Chop the cooked bacon coarsely and set aside.
Drain off all but 1 tablespoons bacon fat from saucepan.
Add onions and savory to the saucepan. Cook, stirring occasionally, for 5 minutes or until softened.
Add potatoes, carrots, water and salt.
Bring to boil. Cover; reduce heat and simmer for about 20 minutes or until tender.
Add the cod chunks; simmer for about 5 minutes or until fish flakes easily.
Add milk and pepper, heat through.
Serve in bowls and garnish with the bacon and chives.

FISHERMAN'S STEW

Fisherman's Stew image

Our recipe is a speedy version of cioppino -- a California specialty of fish simmered in a garlicky tomato broth. We cut back on the variety of seafood usually called for, helping us shave off a considerable amount of prep time.

Provided by frozenmargarita

Categories Stocks

Time 30m

Yield 12 Cups, 6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 medium red pepper, finely chopped
1 medium red onion, cut in half and thinly sliced
2 garlic cloves, crushed with garlic press
1/8 teaspoon crushed red pepper flakes
1/2 cup dry white wine
2 (14 1/2 ounce) cans diced tomatoes
1/2 teaspoon salt
1 lb cod fish fillet, cut into 2-inch pieces
1 lb large mussels, scrubbed and beards removed
1/2 lb shelled and deveined large shrimp, with tail part of shell left on if you like
1/4 cup loosely packed fresh basil or 1/4 cup fresh parsley leaves, chopped

Steps:

In nonstick 5- to 6-quart Dutch oven, heat oil over medium-high heat until hot. Add chopped pepper and onion, and cook 6 to 8 minutes or until tender, stirring occasionally. Add garlic and crushed red pepper, and cook 1 minute, stirring. Add wine and heat to boiling; boil 2 minutes.
Stir in tomatoes, salt, and 1/2 cup water; heat to boiling over medium-high heat. Add cod, mussels, and shrimp; heat to boiling. Reduce heat to medium-low and simmer, covered, 8 to 9 minutes or until cod and shrimp turn opaque throughout and mussel shells open. Remove Dutch oven from heat; sprinkle with basil.

Nutrition Facts : Calories 254.2, Fat 5.4, SaturatedFat 0.9, Cholesterol 111.4, Sodium 807.2, Carbohydrate 15.8, Fiber 2.7, Sugar 6.9, Protein 31.8

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Newfoundland Fishermans Stew Food

TRADITIONAL NEWFOUNDLAND STEWED COD

FISHERMAN'S STEW

FISHERMAN'S SEAFOOD STEW

NEWFOUNDLAND COD CHOWDER

Make and share this Newfoundland Cod Chowder recipe from Food.com.

FISHERMAN'S STEW

Our recipe is a speedy version of cioppino -- a California specialty of fish simmered in a garlicky tomato broth. We cut back on the variety of seafood usually called for, helping us shave off a considerable amount of prep time.

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