Rodney Bowers’ Cod Stew Recipe

Toronto chef and restaurateur Rodney Bowers delves into his Newfoundland roots with this traditional east coast fish stew.

Piece of pork fatback, about 1/2 the size of a hockey puck, cut into small cubes (optional)
1 large sweet onion, finely diced
3 cloves of garlic, minced
1/2 cup good white wine
1 lb. new or fingerling potato, cut into small cubes
3 sprigs thyme
1 bay leaf
3/4 cup water
2 lb. cod fillet, seasoned with salt and pepper
2 tbsp organic butter
4 tbsp fresh chopped herbs (chives parsley, basil)


Step 1: Heat a large skillet or cast-iron pan over medium heat on the stove and render down the pork fatback (drain off 75% of the fat and discard).

Step 2: Add the onion and garlic to the pan with the pork fat and sauté for 5-10 minutes, or until onions start to become translucent.

Step 3: Add the white wine, potatoes, thyme and bay leaf and simmer to reduce by half.

Step 4: Add the water and the cod and cover. (Turn up the heat a bit if you find the liquid isn’t reducing fast enough.)

Step 5: Cook until the cod starts to flake apart slightly, about 10-15 minutes.

Step 6: Remove the lid and incorporate the butter. Check for seasoning and gently stir in the fresh herbs.


© Burns-Millyard