Mention Newfoundland food and the first thing that comes to mind is fish. In Canada's easternmost province, fish is synonymous with cod. Newfoundlanders have numerous cod recipes. Traditionally, it was dried, salted, smoked, stewed, pan-fried, baked or poached. Cod tongues, which are actually the throat of the fish, are dusted with flour, fried and served with scrunchions bits of fried pork fat.
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No one makes them better than Bacalao, address: 65 Lemarchant Rd in Newfoundland's capital city of St. Specializing in nouvelle Newfoundland cuisine, the restaurant serves the tasty tongues with a crisp, fried coating. An appetizer combines them with a pan-fried salt cod bacalao cake, carrot salad and horseradish cream. In a delicious main dish, pan-seared Fogo Island cod-pot cod, spinach-ricotta gnocchi, cumin-scented parsnips, roasted cauliflower and parsnip chips complement the crispy-skinned pan-seared fish.
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All over Newfoundland, there are great debates over which restaurant makes the best fish and chips. The fresh cod was dipped in a Harp Lager batter and deep-fried until crisp. It was served with a mound of French fries and dishes of tartar sauce and dressing, which tasted like bread stuffing. You'll find lots of other seafood in Newfoundland, as well — bay scallops, blue mussels, cold-water shrimp, snow crab, lobster and capelin.
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The small smelt-like fish arrive by the thousands at Middle Cove Beach and other coastal areas in late June. They taste like candy. You can find Newfoundland seafood, meat and products, either as groceries or packaged to take-out from the deli, at Bidgood's Supermarket in Goulds, southwest of St.
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We spotted Newfoundland delicacies ranging from turnip greens to frozen rabbit pie. In addition to dried salt cod, frozen cod tongues and fresh lobster in tanks, Bidgood's carries a variety of Newfoundland meats. Liz Dinn showed us tubes of moose salami and moose bologna. In the freezer cases, we found frozen extra-lean moose sausages and moose pie, filled with moose meat baked with fatback pork, carrots, turnips, peas and gravy.
On the shelves, we discovered jars of marinated bottled moose, cooked with salt meat and onions, ready to heat and serve. Big white plastic pails were filled with Old Port cured trimmed navel beef, packaged by Premium Foods. The salt beef is used to make a traditional Newfoundland Jiggs dinner. After the salt beef has soaked in water for eight to 10 hours, it is drained and boiled with carrots, turnips, potatoes, onions, parsnips, cabbage and dried yellow split peas for three hours.
The peas are enclosed in a cotton cloth or cheesecloth bag, so they capture the flavors, but don't mix with the stew. If all this seems like too much work, Bidgood's Deli sells plastic take-out containers of Jiggs dinner, complete with the peas pudding. Note 2: The oval dish I used to make the cod au gratin was seven inches wide and nine inches long.
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An eight-inch-square pan will also work for this recipe. Eric Akis is the author of eight cookbooks, including seven in his Everyone Can Cook series. His columns appear in the Life section Wednesday and Sunday.
This West Coast version of cod au gratin sees B. Read Related Topics. Email this article to a Friend.
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