Cod Couvillion

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 wonder.

Cod Couvillion served with rice.

Hello again from Rock Recipes Southern Road Trip. I am currently writing from El Paso Texas where we are off today to find some stellar Tex-Mex food.

Before we hit Texas we again spent a few days in one of our favourite food cities ever, New Orleans. 

When we were planning our visit and scheduling our new guest posts, I immediately thought of Courtney Pellegrin Howell of Grates Cove Studios. She is from Louisiana, and with her partner Terence, has carved out a very unique business in our little corner of the world.

Courtney Howell in the Grate’s Cove Studios kitchen.

She’s also a good friend of my sister Barb who often uses the area as a base for her Newfoundland outdoor adventure company, Wind at Your Back Guided Adventures.

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

Barb Sooley and her faithful hiking companion Bella.

With a penchant for creating Cajun/Creole dishes with a local twist, I just knew she would be a perfect fit for a guest poster. This Cod Couvillion certainly did not disappoint!

Ingredients for Cod Couvillion.

Their story:

Terrence and Courtney met while teaching in South Korea, then explored and ate their way across that country.

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

Here, in this tiny land between the barrens and the sea, they found what they were looking for. Inspiration. Perspective. Freedom. And a place they could finally call home. They started Grates Cove Studios in 2012.

Developing colour in the roux

Adding the vegetables to the roux.

Adding the tomato mixture to the roux.

The tomato, port and spice mixture.

The restaurant features many of the Cajun and Creole dishes that Courtney grew up with in South Louisiana, but with a twist. Courtney and Terrence adapt well know dishes like Redfish Couvillion to feature Newfoundland and Labrador’s amazing seafood.

Her Cod Couvillion is made with a local lobster broth and sometimes even a seaweed broth made with seaweed they forage. This dish also highlights Cod caught by local fisherman and Newman’s Port that used to be aged right here in Newfoundland (what a story!)

Preparing meals has been a way that they can express both of their traditions while also giving them opportunity for experimentation, which is what they love to do the most.

Adding the cod fillets to the pan

Blackening the cod

Note: You can purchase Courtney’s own Bayou Bay seasoning here.

Love seafood dinners like this Cod Couvillion?

If you’re looking for more great ideas like this, check out this collection of 20 of Our Favourite Seafood Dinners.

If you enjoyed this Cod Couvillion recipe.

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Yield: 6 servings

Cod Couvillion

Prep Time: 30 minutes

Cook Time: 30 minutes

Total 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 wonder.

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Ingredients

• 1/2 cup vegetable oil (approximately, plus a little more 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 Stock ( or seafood stock)
• 14.5 ounces canned tomatoes
• 1 tsp sugar
• 2 tsp sea salt
• 2 -3 tsp Cajun Spice Mix (See note below.)
• 4 tbsp unsalted butter
• 6 Fillets Cod
• 3 cups cooked short-grain rice

Instructions

1. Heat the 1/2 cup of the oil in large, heavy pot over medium heat.
2. Add the flour and cook, stirring constantly with a large wooden spoon, until your roux is the colour of peanut butter. (7-12 minutes)
3. Add the onions, bell peppers, and celery, and garlic.
4. Mix roux and vegetable together. Cook down for 5-7 minutes or until vegetable becomes soft.
5. Add bay leaf.
6. In a separate bowl add crushed tomato, Newman’s Port, Cajun Spice Mix, salt and sugar.
7. Add to the pot once vegetables are soft and cook, stirring, for five minutes.Add the lobster stock (or seafood stock), whisking to blend.
8. Bring to a boil and maintain for 3-5 minutes. Reduce heat and simmer for 25 minutes. 
9. Whisk in butter. For extra spice, add additional Bayou Bay Cajun Spice.

Seared Cod:

1. Preheat pan to medium-high heat.
2. Add 2-3 tablespoons of oil to pan.
3. Season both sides of Cod with sea salt and Bayou Bay Cajun Spice.
4. Sear Cod for 2 minutes on each side.
5. Add splash of water and cover. Steam for 3-5 minutes.
6. For Serving:
7. Spoon two ladle full of Couvillion into bowl. Top with half a cup of cooked short grain rice and seared cod
8. Garnish with sliced green onion. Enjoy!

Notes

You can find our recipe for Cajun Spice Mix HERE. or

You can purchase Courtney's own Bayou Bay seasoning here.

Nutrition Information

Yield

6

Serving Size

1 serving
Amount Per Serving Calories 855Total Fat 32gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 22gCholesterol 296mgSodium 1632mgCarbohydrates 37gFiber 3gSugar 6gProtein 98g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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