• Gary Corcoran

Cod au Gratin

Many people say that fish and cheese don’t go together, but I can guarantee this classic Newfoundland dish will change your mind. Cod au gratin is great for cold winter nights or cool, rainy summer days. I always recommend using fresh cod, but I have often used frozen for this dish, especially in the winter, when there are few options. This recipe is a real crowd-pleaser, and that's why I've included it in my cookbook, and here for you now.

Cod au gratin is a Corcoran family favourite: this photo is courtesy of my sister Yvonne.

Cod au Gratin

Serves: 8

Preheat oven: 425 degrees

Cook time: 20 minutes


3 cups fresh milk

3 lb. fresh cod, cut into large chunks

2 t salt

¾ cup butter

2 large onions, peeled and finely chopped

¾ cup flour

Dash of cayenne pepper

½ cup white wine

1 t fish sauce

2 T chicken bouillon

Fresh ground pepper

2 cups cheddar cheese (grated and divided)

1 cup fresh breadcrumbs

¼ cup olive oil to drizzle over breadcrumbs

In a medium pot, warm milk, add cod and salt, and simmer on low heat for 5 minutes.

Meanwhile in a large pot, melt butter and add chopped onions. Cook on medium-low heat for about 10 minutes until onions are opaque but not browned. Stir in flour and cayenne and cook for a couple of minutes. Add white wine, fish sauce and bouillon.

Remove fish from your pot and add the remaining heated milk in small amounts to your onions and butter, stirring constantly until all the milk is absorbed and sauce becomes thick. Add fresh ground pepper to taste.

Cook on very low heat for 3 - 4 minutes; add 1½ cups of the grated cheddar and stir until incorporated.

Move some of the larger chunks of cod to your shallow ovenproof dish, or individual ramekins if using. Add remaining cod to your cheese sauce and gently stir in. Remove from heat and spoon over cod in your shallow ovenproof dish or individual heatproof ramekins.

Mix remaining ½ cup of grated cheddar to breadcrumbs with the fresh ground pepper and sprinkle atop cod. Pour a light drizzle of olive over breadcrumbs.

Bake in a preheated 425 degree oven for about 20 minutes or until bubbling and the breadcrumbs are golden brown. Reduce cooking time by 5 minutes if you’re using individual ramekins.

Remove from the oven, let cool for 5 minutes and serve.

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