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Newfoundland Fish Recipes

Explore the great taste of down-home down east coast seafood using these unique tried and tested recipes. Explore fish cooking in keeping with age old traditions. These are simple recipes that you can use to make hearty fish dishes to warm the hungry body and the soul. Try then with fresh natural vegetables and homemade bread, butter and rolls. Your family will like them. Being from Newfoundland myself I miss mom's fish cakes. I have to settle for my own, often using diferent types of fish and crab and often as I can. Check back often for more recipes or contact me to suggest one if you wish.

Picture from champney's west newfoundland

Baked Halibut (Serves 4)

Ingredients:

4 thin slices salt pork
1 onion, sliced
2 lb halibut slices
1/2 tsp poultry seasoning or sage
1/2 cup buttered bread crumbs
paprika
lemon juice

Directions:

Lay salt pork in a casserole dish. Add thinly sliced onion to casserole dish. Lay slices of halibut over top of onions. Cover with buttered bread crumbs. Bake at 400 F for 40 minutes. Sprinkle with paprika and lemon juice before serving.

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Poached Salmon with Egg Sauce (Serves 4)

Ingredients

3 lb. salmon, 1/2 tsp. pepper, 1 tsp. salt, about 3 cups of cold water.
3 hard cooked eggs, chopped; 
1/4 cup flour; 
1 tbs. lemon juice; 
1/4 cup margarine; 
2 cups milk; 1/4 tsp. 
pepper; 1/2 tsp. salt. 
(Trout or Arctic Charr can be substituted for salmon)

Directions:

To Poach The Salmon

Place salmon in saucepan. Cover to top of fish with cold water. Cover pan. Bring water to simmering temperature over low heat. Allow about 10 minutes of cooking time per inch thickness of fish. When cooked, the fish will flake easily when tested with a fork. Drain after poaching.
Serve with Egg Sauce , baked potatoes, turnip greens (or substitute) ,carrots, and garnish with lemon wedges on a lettuce leaf.

Egg Sauce

In a saucepan melt 1/4 cup butter or margarine.
Blend in 1/4 cup of flour, 1/2 tsp. salt, 1/4 tsp. pepper.
Gradually, stir in 2 cups of milk.
Stir in the chopped , hard cooked eggs and the lemon juice.
Cook, stirring constantly, until thickened.


Cod Fish Cakes (Serves 6)

Ingredients

1 lb. salt cod freshened, cooked and flaked; 
2 tbs. margarine; 
1 medium finely chopped onion, 
6 raw potatoes  
1 tsp. salt, 1/2 tsp. Pepper, 1 tbs. savoury.

Directions

Freshen salt cod by soaking it overnight by covering in cold water . Drain, and place in a stew pot, and cover with fresh water. Bring to simmer with low heat. Drain, if the fish is still too salt, add fresh cold water, and bring to simmer again, and drain.
Boil potatoes until tender and mash.
Heat margarine in a frying pan until hot.
Add chopped onions and cook until translucent.
Blend cooked onion into mashed potatoes, together with cooked flaked cod, savoury, salt, pepper.
Shape into cakes, and dust lightly with flour.
Fry in a small amount of heated margarine 3 to 5 minutes until golden brown.

Serve hot, with freshly baked home made bread or rolls and butter, and a garden salad.

Note: I have subsituted crab, salmon, Arctic Char, tilapia and other fish in this recipe. If it isn't salted fish skip the freshen part and cook only once.


Newfie Fish Chowder (Serves 4)

Ingredients

1 lb. cod or haddock fillets - boneless skinned,
2 tbs. margarine or cooking oil,
1 medium sliced onion,
1/2 cup diced celery,
2 cups diced raw potatoes,
1/2 cup sliced carrots,
2 cups boiling water,
1 tsp. salt, 1/2 tsp. pepper, 1 cup milk.

Directions

Cut fish fillets into bite sized pieces.
Melt margarine in large saucepan
Cook onion and celery until onion is tender and translucent.
Add potatoes, carrots, water, salt and pepper.
Cover and simmer 10 to 15 minutes until vegetables are tender.
Add fish and cook 10 minutes longer. Then add milk and reheat, but do not boil.

Serve hot, with freshly baked home made bread or rolls and butter.

Note: I have sunsituted tilapia, pickeral, whitefish and flounder in this recipe at times. You can experient if you dare.


Fisherman's Linguine (serves 4 )

Ingredients

12 mussels, steamed and shelled
500 mL (2 cups) 35 % cream
Ground white peeper to taste
25 mL (2cups) butter
454 g ( 1 Lb) boneless crab leg, cooked and cubed
454 g (1 Lb) cooked baby shrimp
1 kg (2 Lb) cod fillet, cooked, cubed
250 mL ( 1 cup) grated Parmesan cheese
Linguine pasta

Directions

Cook linguine for approximately 1 ½ minutes in boiling water. Pour cream into large pot. Add pepper (to taste) and butter. Reduce heat slightly. Stir in fish and shellfish. Add parmesan cheese. Blend well. Gently stir in linguine and serve immediately.

Note: This recipe is best with fresh ingredients but it can be expensive, however it is impressive!

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More Recipes and Seafood Information

Click Here For Simple Methods to Bake Broil and Grill Fish | Main Recipe Page | How to Select Fresh Fish

Thinking of Traveling to Newfoundland? Be sure to Visit Trinity Bight.

I was born and raised in Champney's West Newfoundland. It's a sheltered fishing village along the shores of Trinity bay. If you are looking for breathtaking natural scenary, the rocky shores, fishing structures, boats, coves and clear open waters around "Trinity Bight" will provide you with endless hours of viewing pleasure. If it's a great picture you are after or a scene for landscape painting, finding a place that's right for you, shouldn't take long. 

The Trinity Bight area has become a popular toursim destination, with much to offer by way of sight seeing, whale watching, vacation homes, hiking trails, dining, theatre, hertitage and history. Read More

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