Fish And Brewis Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Salt cod,
2: Hardbread or hardtack cakes,
1 cup: Salt pork, diced
Directions:
"Fish and brewis (pronounced "brews") is one of the oldest traditional
dishes of Newfoundland. ... The fish in Fish and Brewis is salt cod and
the brewis is made from hardtack or hardbread, which is available
everywhere in Newfoundland and in specialized grocery stores across
Canada. The dish is always sprinkled with scrunchions, crisp fried bits of
salt pork. Fishermans Brewis is sometimes the same as Fish and Brewis,
but often the fish and bread are chopped while hot and mixed together, or
fresh cod is used instead of salt cod."
Cut cod into serving-size pieces. Soak cod and hardbread separately in
cold water for 8 hours or overnight. Drain fish. In saucepan, cover fish
with cold water. Heat to boiling and boil gently for 15 to 20 minutes or
until tender; drain.
Meanwhile, in skillet, fry salt pork until golden. Brain bread and place
in saucepan, cover with salted water and bring to a full boil. Drain
immediately and serve with fish on warm plates. Sprinkle with scrunchions.
SERVES:4
SOURCE: The Thirties chapter in _A Century of Canadian Home Cooking_
Source from luhu.jp
dishes of Newfoundland. ... The fish in Fish and Brewis is salt cod and
the brewis is made from hardtack or hardbread, which is available
everywhere in Newfoundland and in specialized grocery stores across
Canada. The dish is always sprinkled with scrunchions, crisp fried bits of
salt pork. Fishermans Brewis is sometimes the same as Fish and Brewis,
but often the fish and bread are chopped while hot and mixed together, or
fresh cod is used instead of salt cod."
Cut cod into serving-size pieces. Soak cod and hardbread separately in
cold water for 8 hours or overnight. Drain fish. In saucepan, cover fish
with cold water. Heat to boiling and boil gently for 15 to 20 minutes or
until tender; drain.
Meanwhile, in skillet, fry salt pork until golden. Brain bread and place
in saucepan, cover with salted water and bring to a full boil. Drain
immediately and serve with fish on warm plates. Sprinkle with scrunchions.
SERVES:4
SOURCE: The Thirties chapter in _A Century of Canadian Home Cooking_
Source from luhu.jp