Lunches
Fisherman’s Brewis
Ingredients
- - 300g (10 oz) salt cod, soaked 24 hours with water changed twice
- - 200g (7 oz) hardtack (hard bread), broken into pieces
- - 150g (5 oz) salt pork or bacon, diced
- - 1 large onion, diced
- - 30g (2 tbsp) butter
- - Freshly ground black pepper, to taste
Method
- Soak the hardtack in cold water overnight, then drain.
- Place the soaked salt cod in a saucepan of fresh water, bring to a gentle simmer, and cook for 15-20 minutes until it flakes easily. Drain and flake the fish, discarding skin and bones.
- In a separate pot, simmer the soaked hardtack in fresh water for 15 minutes until softened, then drain well.
- Meanwhile, fry the diced salt pork or bacon in a dry frying pan until crisp and golden; remove the crispy pieces (scrunchions) and set aside, keeping the rendered fat in the pan.
- Add the diced onion to the pan and cook in the reserved fat until soft and golden, about 5 minutes.
- Combine the flaked cod and softened hardtack with the onions and butter, tossing gently over low heat until heated through.
- Serve hot, scattered generously with the crisp scrunchions on top.
Introduction: A staple of Newfoundland outport cooking, brewis combines salt cod and hardtack (hard bread) soaked and simmered together, historically born of the need to preserve food for long fishing seasons at sea.
Cultural Background: A staple of Newfoundland outport cooking, brewis combines salt cod and hardtack (hard bread) soaked and simmered together, historically born of the need to preserve food for long fishing seasons at sea. It is traditionally finished with 'scrunchions' – crisped pork fat – scattered over the top.
Tips: Do not skip the long soak for the salt cod and hardtack – both need real time to rehydrate and shed excess salt, or the dish will be inedibly tough and salty.
Variations: Some households add cooked cabbage or serve with a side of pease pudding. A version using fresh cod instead of salt cod is common in modern kitchens for convenience. No authentic vegetarian version exists; the dish is defined by salt cod and pork fat.
Storage: Leftovers keep refrigerated for up to 2 days.
Reheating: Reheat gently in a covered pan over low heat with a splash of water, stirring occasionally, for 5-8 minutes.
Nutrition: Per serving: approx. 390 kcal, 28g protein, 32g carbohydrate, 16g fat, 2g fibre, 980mg sodium.
FAQs:
Q: What is hardtack?
A: A very dense, long-lasting unleavened bread biscuit historically carried on ships and used in Newfoundland cooking; it must be soaked before use.
Q: Can I use fresh cod instead of salt cod?
A: Yes, though the flavour will be milder; poach fresh cod for about 8-10 minutes instead of the long soak-and-simmer process.