Traditional Newfoundland Fish Brewis Recipes

FISH AND BREWIS WITH SCRUNCHEONS

Steps:

• Place hard bread into a pot. Cover bread with several inches of cool water, place a lid on the pot, and soak 8 hours to overnight.
• Rinse salt cod under running cool water; place into a pot. Cover fish with several inches of cold water, place a lid on the pot, and soak in the refrigerator 8 hours to overnight.
• Add salt to soaked bread and bring just to a simmer over medium-low heat and simmer for 2 minutes. Drain immediately; cover to keep warm.
• Drain fish and cover with fresh water; bring to a boil. Cook until fish is opaque and flakes easily with a fork, about 20 minutes. Drain fish; remove any bones. Stir fish into prepared hard bread.
• Cook and stir fatback in a frying pan over medium heat until golden brown, about 10 minutes. Pour fatback and drippings over fish and bread mixture. Stir gently just to combine; serve immediately.

FISH AND BREWIS

Steps:

• Soak hard bread overnight in cold water Soak cod overnight in large pot of water as well.
• In the morning, change water on cod again.
• When ready to eat, place potatoes in the same pot as the cod and simmer gently until cooked (about 20-30 minutes) Remove from heat and drain.
• Heat hard bread 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 either flour or cornstarch to thicken.
• Scrunchins Place salt pork in frying pan.
• Heat over medium heat until grease is drawn from the salt pork.
• Add onions and then cook until tender.