This recipe for Cod au Gratin is inspired by my visit to Newfoundland and in particular, Fogo Island Inn, last summer. We ate it our first night at the Inn when we attended a “shed party”. It’s warm, cheese-y goodness cuddled right up to the freshly steamed crab legs, homemade buns and other good things that made the evening so memorable.
Lucy Waverman published the Fogo Island Inn’s Cod au Gratin recipe in the Globe and Mail in 2017. The leeks and fennel keep it light. I loved it.
But, here we are in an unprecedented time of COVID-19 quarantine and I’m not able to dash out to the store to look for those fresh vegetables. What I found in my pantry was a can of artichokes. In the fridge I found a stash of rich French Comte cheese. In my freezer I found some cod.
All in all, I’m pleased with how this variation came out. I hope you’ll give it a try and I encourage you to change up the elements to your own liking. I think a little bacon would be a great addition. Maybe a dice of red pepper. Keep it simple. That’s the secret. It’s a recipe that’s as resilient as the people of Fogo Island. Enjoy!
Thanks Sonya. It was tasty.
This looks lovely!
Thank you! It was easy and tasty. Though I think the fennel is lighter and better tasting than artichokes. I’d go that way if you are going to make it. But, given our current COVID19 Stay at Home policy, I did the best I could with what I had. Take care, Karen
That’s what we are all doing, making do and making things work. Fennel is actually one of my favorite vegetables, so this was delightful!