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Friday, March 1, 2024
HomeSeafoodCod Couvillion. A flavour packed Newfoundland Cajun fusion recipe!

Cod Couvillion. A flavour packed Newfoundland Cajun fusion recipe!

Cod Couvillion. From the shores of Newfoundland to the Gulf of Mexico, this Cajun fusion recipe from Louisiana native Courtney Howell, is a flavour packed seafood marvel.

Cod Couvillion served with rice.

Hiya once more from Rock Recipes Southern Highway Journey. I’m at the moment writing from El Paso Texas the place we’re off at the moment to search out some stellar Tex-Mex meals.

Earlier than we hit Texas we once more spent a couple of days in one in every of our favorite meals cities ever, New Orleans. 

After we had been planning our go to and scheduling our new visitor posts, I instantly considered Courtney Pellegrin Howell of Grates Cove Studios. She is from Louisiana, and along with her associate Terence, has carved out a really distinctive enterprise in our little nook of the world.

Courtney Howell in the Grate's Cove Studios kitchen

Courtney Howell within the Grate’s Cove Studios kitchen.

She’s additionally a very good buddy of my sister Barb who typically makes use of the realm as a base for her Newfoundland outside journey firm, Wind at Your Again Guided Adventures.

Hiking Newfoundland's rugged shorelines.

Climbing Newfoundland’s rugged shorelines in Grate’s Cove.

Barb Sooley and her faithful hiking companion Bella

Barb Sooley and her devoted climbing companion Bella.

With a penchant for creating Cajun/Creole dishes with an area twist, I simply knew she can be an ideal match for a visitor poster. This Cod Couvillion actually didn’t disappoint!

Ingredients for Cod Couvillion

Elements for Cod Couvillion.

Their story:

Terrence and Courtney met whereas educating in South Korea, then explored and ate their means throughout that nation.

After a sojourn in Courtney’s dwelling state of Louisiana, they travelled again to Terrence’s ancestral dwelling of Grates Cove, Newfoundland and as soon as once more, fell in love.

Right here, on this tiny land between the barrens and the ocean, they discovered what they had been in search of. Inspiration. Perspective. Freedom. And a spot they might lastly name dwelling. They began Grates Cove Studios in 2012.

Developing colour in the roux

Growing color within the roux

Adding the vegetables to the roux

Including the greens to the roux.


Adding the tomato mixture to th roux

Including the tomato combination to the roux.


The tomato, port and spice mixture

The tomato, port and spice combination.

The restaurant options most of the Cajun and Creole dishes that Courtney grew up with in South Louisiana, however with a twist. Courtney and Terrence adapt nicely know dishes like Redfish Couvillion to function Newfoundland and Labrador’s superb seafood.

Her Cod Couvillion is made with an area lobster broth and typically even a seaweed broth made with seaweed they forage. This dish additionally highlights Cod caught by native fisherman and Newman’s Port that was once aged proper right here in Newfoundland (what a narrative!)

Getting ready meals has been a means that they’ll categorical each of their traditions whereas additionally giving them alternative for experimentation, which is what they like to do essentially the most.

Adding the cod fillets to the pan

Including the cod fillets to the pan

Blackening the cod

Blackening the cod

Observe: You should buy Courtney’s personal Bayou Bay seasoning right here.

Love seafood dinners like this Cod Couvillion?

20 Best Seafood Dinner Recipes photo collage with title text for Pinterest

When you’re in search of extra nice concepts like this, take a look at this assortment of 20 of Our Favorite Seafood Dinners.

When you loved this Cod Couvillion recipe.

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Cod Couvillion photo collage with title text added for Pinterest

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Prep Time:

Cook dinner Time:

Complete Time:
1 hour

Cod Couvillion. From the shores of Newfoundland to the Gulf of Mexico, this Cajun fusion recipe from Louisiana native Courtney Howell, is a flavour packed seafood marvel.


  • 1/2 cup vegetable oil (roughly, plus a bit of extra for frying the fish)
  • ¾ cup flour
  • 1 cup onion
  • ¾ cup bell pepper
  • ½ cup celery
  • 2 tbsp garlic
  • 1 bay leaf
  • ½ cup Newman’s Port
  • 5 cups Lobster Inventory ( or seafood inventory)
  • 14.5 ounces canned tomatoes
  • 1 tsp sugar
  • 2 tsp sea salt
  • 2 -3 tsp Cajun Spice Combine (See word beneath.)
  • 4 tbsp unsalted butter
  • 6 Fillets Cod
  • 3 cups cooked short-grain rice


  1. Warmth the 1/2 cup of the oil in massive, heavy pot over medium warmth.
  2. Add the flour and cook dinner, stirring continually with a big picket spoon, till your roux is the color of peanut butter. (7-12 minutes)
  3. Add the onions, bell peppers, and celery, and garlic.
  4. Combine roux and vegetable collectively. Cook dinner down for 5-7 minutes or till vegetable turns into smooth.
  5. Add bay leaf.
  6. In a separate bowl add crushed tomato, Newman’s Port, Cajun Spice Combine, salt and sugar.
  7. Add to the pot as soon as greens are smooth and cook dinner, stirring, for 5 minutes.Add the lobster inventory (or seafood inventory), whisking to mix.
  8. Carry to a boil and preserve for 3-5 minutes. Cut back warmth and simmer for 25 minutes. 
  9. Whisk in butter. For further spice, add extra Bayou Bay Cajun Spice.

Seared Cod:

    1. Preheat pan to medium-high warmth.
    2. Add 2-3 tablespoons of oil to pan.
    3. Season each side of Cod with sea salt and Bayou Bay Cajun Spice.
    4. Sear Cod for two minutes on both sides.
    5. Add splash of water and canopy. Steam for 3-5 minutes.
    6. For Serving:
    7. Spoon two ladle stuffed with Couvillion into bowl. Prime with half a cup of cooked quick grain rice and seared cod
    8. Garnish with sliced inexperienced onion. Take pleasure in!

Vitamin Info



Serving Dimension

1 serving

Quantity Per Serving
Energy 855Complete Fats 32gSaturated Fats 7gTrans Fats 0gUnsaturated Fats 22gLdl cholesterol 296mgSodium 1632mgCarbohydrates 37gFiber 3gSugar 6gProtein 98g

The dietary info offered is robotically calculated by third get together software program and is supposed as a tenet solely. Actual accuracy shouldn’t be assured. For recipes the place all substances is probably not used totally, reminiscent of these with coatings on meats, or with sauces or dressings for instance, calorie & dietary values per serving will possible be considerably decrease than indicated.

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