Newfoundland’s deep heritage and rich culinary history make it a truly exciting place to eat. From Jiggs dinner and stuffed squid to cod ceviche, discover the recipes that have been passed down from generation to generation and the new flavours that make up Newfoundland cuisine today.
Oleg’s Seafood Chowder
There’s nothing more comforting than a big, warm bowl of seafood chowder on a winter night. This hearty recipe is a favourite among the crew of the Scotian Sea, a ship that braves the Atlantic ocean bringing supplies out to Newfoundland’s oil and gas workers.
Grandma Morrissey’s Date Squares
According to Caroline Tobin of Mount Pearl, Nfld., these sweet treats are at their best when made with her Nanny Tobin’s famous Spyglass Butter.
Fried Cod Tongues with Scrunchions
If you can’t make it to a Newfoundland kitchen party, you can cook this East Coast favourite right at home with this simple 5-ingredient recipe. Scrunchions are made from frying pieces of pork fat until the pieces are deliciously crispy and brown.
Baked Stuffed Squid
Stuffed squid is the highlight of a lot of Newfoundland kitchen parties. This seafood delicacy is a super easy hors d’oeuvre that you just bake, slice and serve.
Drawing on her Peruvian roots, Daniella Yamamoto, a student at Memorial University of Newfoundland, cures raw Newfoundland cod in citrus juice for a fusion of local ingredients and global traditions.
Fortune Bay Mussel Chowder
Fresh mussels give this potato chowder beautiful depth of flavour, especially when balanced out by smoky bacon.
Lemon-Sage Butter Roasted Turkey
Tucking the lemon and sage butter under the skin infuses the bird with a boost of herb flavour, while helping to keep it moist and juicy in this recipe from Barry C. Parsons of The Rock Recipes.
Mussels a la Byron
What better way to enjoy fresh, Newfoundland blue mussels than with a simple, creamy, four-ingredient sauce.
Muri Ghonto (Fish Stew)
This hearty fish stew is a uniquely Canadian dish that comes from a traditional Bengali recipe with added Newfoundland influences. Cumin, tumeric, phoron, bay leaves, garlic and fresh coriander give this fish head stew tons of flavour.
Bonavista Stuffed Mussels
A light dinner or a decadent lunch, fresh blue mussels are first steamed, then topped with a creamy, white-wine sauce with a touch of dijon mustard and fresh chives.