Stuffed Cod Stomachs
Stuffed cod stomachs (we use to call it maws or goes) were once a common dish in many NL homes. Now that elder generation has faded away and the cod moratorium placed on our fishery (1992), this dish has practically disappeared. Below is a recipe that Pius Robia cooked for me this summer. It was served with boiled potatoes, pork fat, scrunchions and onions.
Makes 1 serving
- 2 lg cod stomachs
- 1 cup bread crumbs
- 1 cod liver (cut in sm pieces)
- 1 sm onion (sm chopped)
- Salt & pepper
- 4 slices salt pork
- 1 cup water
Carefully turn cod stomachs inside-out and clean thoroughly (use coarse salt to remove slime or anything that may stick to it). Rinse with cold water, turn right-side in and set aside.
In a bowl, combine bread crumbs, cod liver and onion. Season to taste. Stuff each cod stomach with dressing and secure with tooth picks. Place in a covered roast pan with salt pork at bottom and on top of cod stomachs. Add water and bake at 350F for 20 minutes or until cod stomachs are slightly brown. Serve with fried pork fat, scrunchions and onions.