The Best Way To Baked Cod With Stuffing: Recipe
Many years ago, New England’s coastal regions stuffed fish for their Thankgiving dinner rather than turkey, and most often that fish was cod or haddock. This results in a wonderful melange of stuffing, flaky, mild fish with just a touch of smokiness from bacon. To be truly traditional you serve this cod recipe with boiled or roasted potatoes and peas, but you could go anywhere with this. If you use a large cod for this recipe you can serve 4-6, a haddock will probably serve only 2. Check the links below to see some excellent stuffing recipes.
Ingredients
- 1 each cod, whole head, fin, tail removed
- 1, salt pork, fat back, sliced
Stuffing
- 2-3 cup bread crumbs
- 1, salt, pinch
- 1 each onion, chopped
- 2 Tsp. savory
- 1/4-1/2 cup butter, melted
- 1 each potato, cooked, mashed
- 1/4 cup celery, finely chopped, optional
Directions
Stuffing: Mix all ingredients together well. Should be able to form into a ball. Stuff into cod immediately before baking.
Remove bone from whole cod (head, tail and fins removed). Stuff interior of cod with savory stuffing (see below). Bind cod with twine to hold in stuffing, and top generously with salt pork fat back. Bake cod with open side/salt pork up at 350 degrees F for one hour or until salt pork is brown and crunchy.
Note
you can sub in bacon for the salt pork, but it is good with the salt pork. Enjoy!
