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New England Creamed Cod

A simple New England classic that highlights the flaky tenderness and light taste of the cod or any white fish. A simple New England classic that highlights the flaky tenderness and light taste of the cod or any white fish.

A simple New England classic that highlights the flaky tenderness and light taste of the cod or any white fish.













Trans-fat Free, Low Carb


2 pounds cod fillets
or haddock
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
¼ teaspoon salt
1 x black pepper


Preheat oven to 350℉ (180℃).

Butter aluminum foil. Place fish on the foil, dot with small knobs of butter and loosely wrap.

Place foil packet of fish on a baking sheet and bake for 5 to 7 minutes until the cod is cooked through.

Heat a saucepan over medium-high heat.

Add butter, when sizzling add the flour and whisk in to make a roux.

Whisking constantly, pour in the milk. Whisk to prevent the formation of lumps. Add the salt and black pepper to taste.

Bring to the boil for 2 minutes to cook the flour and thicken the sauce. Remove from heat. Taste and adjust seasoning if needed.

Place the fish in serving the appropriate baking dish and pour on the white sauce.

Heat in oven until ready to serve.

Close-up of a forkful of flaky New England Creamd Cod


* not incl. in nutrient facts

Add review





Grew up on this. Simple but perfect!

over 11 years ago


over 6 years ago

My dad would order this when at the restaurant. They would serve it over real mashed potatoes. I've been having a desire for it, so thought I'd try making it myself. Hopefully comes out good.

about 6 years ago

My Dad was a Chef by trade and used to make creamed cod at home for us a lot. Also, can put hard boiled eggs and potatoes in it. Delightful !

over 5 years ago

My mother used to make this - creamed cod on toast points - simple & awesome!

over 5 years ago

My dad used to make cream cod fish and put on mashed potatoes

Deborah United States
- 5 months ago

United States

Grew up in Maine with this main dish with sliced hard boiled eggs and quartered potatoes! Yum

about 5 years ago

We always topped it with fried salt pork and it's drippings and white raw onion soaked in vinegar. Called it Cape Cod Turkey Dinner. Grew up with this. It's delicious!

almost 5 years ago

Everything is better with pig fat haha!


My Mom made this all the time. She poached the cod in milk, then used that milk to make the sauce, and would only use white pepper. Amazing. Served with boiled potatoes.

over 3 years ago

I too grew up with this dish and still make it. Many times I add peas.

about 3 years ago

Wow I forgot all about this recipe. Started baking the cod fish the smell hit a trigger point. I put a touch of lemon on the cod...Then the potatoes with carrots and the white sauce Yum! When I make the white sauce I remove the pot from the stove while adding the flour and milk only putting it onto the burner for 30 sec. at a time seems to stop those lumps! Thanks Lorraine

almost 3 years ago

Yes I also add peas and grew up with it in Boston. Any seafood available to me, I
cream and great for leftover fish.

almost 3 years ago


My aunt made this with shredded Lutefisk for the first family gathering at Christmas Eve every year. That side of my family is from central MN. Not sure of the full technique but I know it was a long process (probably due to the Lutefisk prep). I loved it over toast. Only some of the family liked it. For the others, there was plenty of Swedish meatballs and other dishes.
I’m going to try making it with regular Cod for hopefully a similar flavor….

about 1 year ago

Nutrition Facts

Serving Size 200g (7.1 oz)
Amount per Serving
Calories 22124% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 84mg 28%
Sodium 280mg 12%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 73g
Vitamin A 5% Vitamin C 8%
Calcium 6% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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