Fish and Brewis is a favourite traditional dish from Newfoundland (my home province), it’s a dish that combines Fish, Potatoes, pork, Hardtack, onions, butter and salt.
What you need
- 4 loaves hard bread
- 2 lbs cod fish
- 6 -8 potatoes
- 1 cup salt pork (or pork belly), finely diced
- 2 cups onions, diced
- 1⁄4 cup butter
- 2 medium onions, chopped
- 2 tablespoons flour
- 1 cup water
- 4 -5 cups flour
- 2 cups water
- 3 teaspoons salt
How to make it:
We’ll start with the hardtack as that has to be made first:
- Mix the flour, water and salt together, and make sure the mixture is fairly dry.
- Roll it out to about 1/2 inch thickness, and shape it into a rectangle.
- Cut it into 3×3 inch squares, and poke holes in both sides.
- Place on an un-greased cookie or baking sheet, and cook for 30 minutes per side at 375
- When it’s done, you’ll want to let it dry and harden for a few days, just out in the open. When it has the consistency of a brick, it’s fully cured. Then simply store it in an airtight container or bucket.
To prepare for eating, soak it in water or milk for about 15 minutes, and then fry in a buttered skillet. You can eat it with cheese, soup or just plain with a little salt added. Any way you do it, it’s delicious!
Now, let’s make the rest:
- Soak hardtack overnight in cold water
- Soak cod overnight in large pot of water as well.
- In the morning, drain cod water and soak with fresh water.
- Once you are ready to cook, place potatoes in the same pot as the cod and simmer gently until cooked
- Remove from heat and drain.
- Heat hardtack slowly until it comes to a boil and drain.
- There are two toppings with Fish and Brewis: Drawn butter and Scrunchins
- Drawn Butter:
- Melt butter
- Add onions and fry until soft
- Add Water, bring to a boil and then add flour to thicken.
- Place salt pork (or pork belly) in frying pan.
- Heat over medium heat until grease is drawn from the salt pork.
- Add onions and then cook until tender.
- Serve and enjoy.