Reviewed: Oct. 7, 2009

I cooked this recipe for my New Foundland friend and we all absolutely loved it. The next time I plan on breaking it down into crocks. Definite comfort food for the long winters!!

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newfie friend

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Reviewed: Jul. 1, 2009

This recipe is different from anything I've ever made. It looked a little weird to me, but when I tasted it, I loved it! I could taste and feel the chunks of cod, but it was also creamy and cheesy...yum! My husband suggested that next time I sprinkle some paprika in it, so I may try that.

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Chelle

Cooking Level: Beginning

Home Town: Evansville, Indiana, USA

Living In: Bowling Green, Kentucky, USA

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Reviewed: Jun. 3, 2009

My family dubbed this recipe Cod Gravy! I should have known looking at the ingredients "flower, milk, butter" If you like fish and white gravy this recipe is for you. I'm going to stick to biscuits.

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Trece

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Reviewed: May 18, 2009

Very easy, and tasty; i cooked the cod in the sauce in the oven - 20 minutes covered, and 10 minutes uncovered, and used tex-mex cheese - wonderful. I also added frozen veggies in the sauce and the uncooked fish, cooking about 5 minutes longer.

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Planete

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Reviewed: May 12, 2009

I always had fried cod this was even better!

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Bevi

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: May 9, 2009

I made this as the recipe stated and it is very rich, but good. Thank you.

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ESSENCE009

Cooking Level: Intermediate

Home Town: Tomah, Wisconsin, USA

Living In: Reedsburg, Wisconsin, USA

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Reviewed: Feb. 15, 2009

Made according to recipe, turned out great!

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Maria

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Reviewed: Feb. 14, 2009

Such a classic and so yummy. Just like Nanny's!

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tinyspark

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2009

This is a great recipe. I also do this with other white fish as well. Halibut is my favorite. I also add onions to my white sauce as well (I am an onion addict). Very yummy and my kids love it They are 6 and 9.

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a_maritimer

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Reviewed: Dec. 8, 2008

I absolutely loved it! I am a Newfoundlander and this is the first time I've made it or ate it. I don't know what took me so long to try it. I also fried my onions a little. Perfect recipe :)

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Dana

Cooking Level: Intermediate

Living In: St. John's, Newfoundland, Canada

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Reviewed: Dec. 6, 2008

This is definitely the genuine Newfoundland article, no question. Absolutely delicious. Sometimes I add a layer of finely chopped onion over the fish before adding the sauce, sometimes not. Depends on who's coming for supper. I'm very generous with the cheese layer. I baked mine in individual dishes, covered with tin foil. They're blazing hot coming out of the oven, so I'd recommend letting it sit for about 5 minutes before serving, just to cool it down a bit! Thanks for the great recipe!!

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Margaret

Cooking Level: Intermediate

Living In: St. John's, Newfoundland, Canada

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Reviewed: Dec. 1, 2008

Being a Newfoundlander myself, cod au gratin is a staple in my house, I do however usually put a tablespoon of summer savory in the sauce. Gives a mild flavour to the dish. Mary

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mary

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Reviewed: Nov. 22, 2008

I really like this recipe - it is just the way my mother makes it as well (and I'm a Newfoundlandler so we know our Cod au Gratin). The only difference we have with our recipe is that we add bread crumbs to the top (this prevents the icky bubbly cheese crust and keeps the cheese gooey). I see that some people are calling this recipe "bland" but this is how it is traditionally done. Newfoundland food is mostly seasoned with salt and thats about it - not every region's food is hot and spicy!

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Space Cadet Annette

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Reviewed: Nov. 18, 2008

Great recipe! I use this sometimes when I forget my own, hehe. I adjust the measurements to my own taste too. For example, I use soy milk sometimes or canned milk. Also, I sprinkle a lot of parsley on top and reduce the cheese. I use multigrain bread crumbs, never white. I use a lot of black pepper in the sauce too. This always tastes better the next day, I find. You can always add a dash of hot sauce to give it a kick too! mmmm, I love cod-au-gratin!

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Marie

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2008

This was awesome and so easy. I had relatives visiting the night I made it and it was a big hit. My aunt even asked for the recipe. This was the first time any of us had ever had it.

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misskat3

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Reviewed: Nov. 2, 2008

Being more into white meat and fish rather than red meat I decided to test this recipe. I loved it and I was THE CHEF of the family! I recommend it for everyone who puts fish on the table weekly! I added more cheese to make it crunchier....yummy

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Nadja Hurtado

Cooking Level: Beginning

Living In: Sugar Land, Texas, USA

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Reviewed: Oct. 2, 2008

Great recipe!! I added a little more cheese and then topped it with fried onions! YUM!!

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tokensandbagger

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Reviewed: Jul. 26, 2008

I made this recipe with the recommended addition of dried mustard, garlic powder, pepper and salt. It was awesome and my guests loved it. I think next time I will also add some finely chopped white onion.

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Natasha

Cooking Level: Intermediate

Home Town: Regina, Saskatchewan, Canada

Living In: Sylvan Lake, Alberta, Canada

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Reviewed: Jul. 14, 2008

Good Recipe, my family loved it, even my four year old and my husband who does not like fish so much. I switched it up a bit, I didn't pre cook the fish, I cut it up into cubes, with salt pepper, basil, paprika, onion and garlic powders then I mixed it with the sauce, topped with fiesta blend cheese, toasted whole wheat bread crumbs and baked it at 350 degrees for 30 minutes. It has been requested regularly.

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Shannon R.

Cooking Level: Intermediate

Living In: Fort Ashby, West Virginia, USA

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Reviewed: May 19, 2008

the sauce for this is really good.. I guess i used the wrong fish for this... I had some white fish and thought it would be ok with that too..but i think it was just the fish that i didn´t like.. but it´s not what matters.. the idea was good.

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