Cod Couvillion (Newfoundland)

canadian-newfoundland-codcouvillion From the shores of Newfoundland to the Gulf of Mexico, this Cajun fusion recipe is a flavour packed seafood wonder.

½ cup vegetable oil, plus a little more for frying the fish
¾ cup all-purpose flour, unbleached
1 cup onion
¾ cup bell pepper
½ cup celery
2 Tbsp. garlic
1 bay leaf
½ cup Newman’s Port
5 cups lobster stock, or seafood stock)
1 (14.5 oz) can tomatoes
1 tsp. sugar
2 tsp. sea salt
2 -3 tsp. Bayou Bay Cajun Spice
4 Tbsp. unsalted butter
6 fillets cod
3 cups short-grain rice, cooked

Heat the ½ cup of the oil in large, heavy pot over medium heat.

Add the flour and cook, stirring constantly with a large wooden spoon, until your roux is the colour of peanut butter. (7-12 minutes)

Add the onions, bell peppers and celery and garlic.

Mix roux and vegetable together. Cook down for 5-7 minutes or until vegetable becomes soft. Add bay leaf.

In a separate bowl add crushed tomato, Newman’s Port, Bayou Bay Cajun Spice, salt and sugar.

Add to the pot once vegetables are soft and cook, stirring, for five minutes. Add the lobster stock (or seafood stock), whisking to blend.

Bring to a boil and maintain for 3-5 minutes. Reduce heat and simmer for 25 minutes.

Whisk in butter. For extra spice, add additional Bayou Bay Cajun Spice.

Seared Cod:
Preheat pan to medium-high heat.

Add 2-3 Tbsp. of oil to pan.

Season both sides of Cod with sea salt and Bayou Bay Cajun Spice.

Sear Cod for 2 minutes on each side.

Add splash of water and cover. Steam for 3-5 minutes.

For Serving:
Spoon two ladle full of Couvillion into bowl. Top with half a cup of cooked short grain rice and seared cod

Garnish with sliced green onion.

Makes 6.