Cod Couvillion. A flavour packed Newfoundland Cajun fusion recipe!
"Cod Couvillion. From Newfoundland to the Gulf of Mexico this Cajun fusion recipe from Louisiana native Courtney Howell, is so flavour packed!..."
INGREDIENTS
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1/2 cup vegetable oil (approximately, plus a little more for frying the fish)
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¾ cup flour
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1 cup onion
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¾ cup bell pepper
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½ cup celery
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2 tbsp garlic
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1 bay leaf
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½ cup Newman’s Port
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5 cups Lobster Stock ( or seafood stock)
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14.5 ounces canned tomatoes
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1 tsp sugar
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2 tsp sea salt
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2 -3 tsp Cajun Spice Mix (See note below.)
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4 tbsp unsalted butter
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6 Fillets Cod
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3 cups cooked short-grain rice
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