Fish and Brewis: A Taste of Newfoundland Heritage

The first time I tasted Fish and Brewis, I was perched on a weathered stool in a tiny, bustling kitchen in St. John’s. My friend’s Nan, a woman whose hands told stories of the sea, placed a steaming bowl before me. The aroma of salt cod, potatoes, and fried pork fat filled the air. With each bite, I tasted the history of a rugged land and the resilience of its people—a comforting, simple dish that spoke volumes about resourcefulness and the art of making something extraordinary from the basics. It wasn’t just a meal; it was an experience, a connection to a place and a heritage I’ll never forget.

Recipe Overview

• Prep Time: 24 hours (soaking) + 15 minutes
• Cook Time: 20-30 minutes
• Total Time: 24 hours, 45 minutes
• Servings: 6
• Yield: 6 servings
• Dietary Type: Varies (Not gluten-free; can be made dairy-free)

Ingredients

• 4 loaves hard bread
• 2 lbs salt cod fish
• 6-8 potatoes
• 1 cup salt pork, finely diced
• 2 cups onions, diced
• 1/4 cup butter
• 2 medium onions, chopped (for drawn butter)
• 2 tablespoons flour (for drawn butter)
• 1 cup water (for drawn butter)

Equipment Needed

• Large pots
• Frying pan
• Colander or strainer
• Cutting board
• Knife

Instructions

1. Soak the hard bread: Place the hard bread in a large bowl or pot and cover completely with cold water. Soak overnight. This is crucial for softening the bread to a palatable texture.
2. Soak the salt cod: In a separate large pot, submerge the salt cod in plenty of cold water. This step leaches out excess salt, which is vital for balancing the dish. Soak overnight.
3. Change the cod water: In the morning, drain the water from the salt cod and replenish with fresh cold water. This second soaking further reduces the salt content.
4. Cook the potatoes and cod: Place the potatoes in the same pot as the cod and cover with water. Bring to a simmer over medium heat and cook gently until the potatoes are tender and the cod is easily flaked with a fork. This should take approximately 20-30 minutes. Check for doneness by piercing the potatoes with a fork; they should be easily pierced.
5. Drain the potatoes and cod: Once cooked, remove the pot from the heat and carefully drain the water using a colander. Set aside.
6. Cook the hard bread: Place the soaked hard bread in a pot and heat slowly over medium heat until it comes to a boil. Be careful not to let it scorch on the bottom. Once boiling, drain the water from the hard bread.
7. Prepare the Scrunchions: Place the finely diced salt pork in a frying pan. Heat over medium heat until the grease is rendered and the salt pork becomes crispy and golden brown. This rendering process is key to delicious scrunchions.
8. Add onions to scrunchions: Add the diced onions to the pan with the rendered salt pork. Cook until the onions are softened and translucent, absorbing the savory flavors of the scrunchions.
9. Prepare the Drawn Butter (Optional): In a separate saucepan, melt the butter over medium heat. Add the chopped onions and sauté until they are soft and translucent.
10. Thicken the Drawn Butter (Optional): Add the water to the saucepan with the sautéed onions. Bring the mixture to a boil.
11. Create a Slurry (Optional): In a small bowl, whisk together the flour with a little cold water to form a smooth slurry. This prevents lumps when adding the flour to the hot liquid.
12. Thicken (Optional): Slowly pour the flour slurry into the boiling butter and onion mixture, whisking constantly. Continue whisking until the sauce thickens to your desired consistency.
13. Serve: There are two ways to serve Fish and Brewis. Option 1: Mash the cooked potatoes, cod, and drained hard bread together in a large bowl. Top with either scrunchions or drawn butter. Option 2: Serve the cooked potatoes, cod, and drained hard bread separately, allowing each person to assemble their own plate. Offer either scrunchions or drawn butter as a topping.

Expert Tips & Tricks

• Salt Cod Quality: The quality of your salt cod significantly impacts the final dish. Look for thick, firm pieces that aren’t overly salty. If you find your cod is still too salty after soaking, consider soaking it for an additional few hours, changing the water frequently.
• Hard Bread Selection: Authentic hard bread, also known as hard tack, is crucial for the genuine Fish and Brewis experience. If you can’t find it locally, consider ordering it online from a specialty food store. The texture should be dense and require significant soaking to soften.
• Crispy Scrunchions: For the crispiest scrunchions, start with cold salt pork in a cold pan. This allows the fat to render slowly, resulting in perfectly crispy pieces. Don’t overcrowd the pan, as this will steam the pork instead of frying it.
• Drawn Butter Consistency: Adjust the amount of flour in the drawn butter to achieve your desired consistency. For a thinner sauce, use less flour. For a thicker gravy, use more. Be sure to whisk constantly to prevent lumps from forming.
• Flavor Enhancement: A dash of black pepper or a sprinkle of chopped fresh parsley can elevate the flavor of Fish and Brewis. Experiment with different herbs and spices to find your perfect combination.

Serving & Storage Suggestions

Serve Fish and Brewis hot, immediately after cooking. The dish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2-3 days. Ensure the components are stored separately to prevent the hard bread from becoming overly soggy. Reheat gently in a saucepan or microwave, adding a splash of water if necessary to prevent drying. While freezing is possible, the texture of the potatoes and hard bread may change upon thawing. Fish and Brewis is a hearty, comforting meal on its own, but pairs well with a side of fresh greens or a simple salad.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	713 kcal	36%
Total Fat	10.15g	15.5%
Saturated Fat	3.8g	19%
Cholesterol	125.3mg	41.5%
Sodium	6045.7mg	251.5%
Total Carbohydrate	91.3g	30%
Dietary Fiber	6.35g	25%
Sugars	8.5g	N/A
Protein	60.6g	121%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Smoked Cod: For a richer, smokier flavor, substitute the salt cod with smoked cod. Be sure to adjust the soaking time accordingly, as smoked cod may not require as much salt removal.
• Dairy-Free Drawn Butter: Replace the butter with a dairy-free butter alternative or olive oil for a dairy-free version of the drawn butter.
• Gluten-Free: While authentic Fish and Brewis uses hard bread, a gluten-free alternative could be incorporated by using gluten-free crackers or a gluten-free hardtack substitute. Note that this significantly changes the character of the dish.
• Vegetarian “Scrunchions”: While not traditional, a vegetarian version of the scrunchions can be made by frying diced mushrooms with smoked paprika to mimic the smoky flavor of salt pork.
• Regional Variations: Explore regional variations by incorporating other Newfoundland staples, such as turnip or carrot, into the potato and cod mixture.

FAQs (Frequently Asked Questions)

Q: Why is the hard bread soaked overnight?
A: Soaking the hard bread is essential to soften it, as it is incredibly dense and dry. The overnight soaking allows it to absorb enough water to become palatable.

Q: How do I know when the salt cod is properly desalted?
A: Taste a small piece of the cod after soaking. It should still have a slightly salty flavor, but not be overwhelmingly salty. If it’s still too salty, continue soaking, changing the water periodically.

Q: Can I use fresh cod instead of salt cod?
A: While you can use fresh cod, it won’t be Fish and Brewis in the traditional sense. The unique flavor of salt cod is integral to the dish. If using fresh cod, consider adding a small amount of salt during cooking to mimic the traditional flavor.

Q: What are scrunchions, exactly?
A: Scrunchions are small pieces of salt pork that are fried until crispy. They add a salty, savory crunch to the dish, and the rendered fat is often used to flavor the entire meal.

Q: Can I make Fish and Brewis ahead of time?
A: While components can be prepped ahead of time (soaking the cod and hard bread, dicing the onions and salt pork), it’s best to cook and assemble the dish shortly before serving to maintain the best texture.

Final Thoughts

Fish and Brewis is more than just a recipe; it’s a taste of Newfoundland’s history, a testament to resourcefulness, and a comforting reminder of simpler times. Whether you’re a seasoned cook or a curious beginner, I encourage you to give this dish a try. Embrace the simplicity, savor the unique flavors, and connect with a culinary heritage that is as rugged and beautiful as the land it comes from. Don’t be afraid to experiment with variations and make it your own. And most importantly, share your experience and feedback – food is best when shared and celebrated! Pair with a crisp white wine or a local Newfoundland beer for the full experience!