Sunday, 13 October 2013

Fish and Brewis

Every now and then I get a huge craving for traditional Newfoundland food. This is one of them. It doesn't look the prettiest and it's very bland looking but it is delicious. The salt fat pork is not as easy to get these days as it was. I have asked in stores and they have directed me to slabs of bacon. That isn't what it is, there is no meat on it, just the fat. This is one of those meals that take me back to my childhood. I never ate the brewis then, but I love it now.

1 fillet of boned salt cod
7 potatoes peeled
1 cake of hard bread for each person

1 slab of salt fat pork
1/2 onion diced
1/2 cup oil, I used extra virgin olive oil

The night before:
You need 2 large bowls. Put the hard bread in 1 bowl and the salt fish in a another bowl. Cover them each with cold water and cover the bowls. I placed a plate and a bowl on top of the salt fish bowl to keep the fish submerged. Soak overnight.

The next day you can dump the water for the salt fish and replace it with new cold fresh water if you don't want your fish too salty. When your ready to cook peel your potatoes and cover with water. Start boiling them.Cut up your fat pork into small cubes and place in a pan with the oil. Cook the fat pork for about 5 minutes. Dice and onion and put that in the oil as well.  Drain your fish, put it in another pot and bring to a boil, watch this pot carefully, it will more than likely boil over. Turn the fat pork fat off when it gets brown. Boil the fish for about 10 minutes, then turn the burner off. When the potatoes are cooked, drain off some of the water. Drain the hard bread, Put the hard bread on top of the potatoes. Cover and steam the hard bread for about5 minutes, or until it's soft. Drain the potatoes and brewis and drain the fish. Top it all off with scrunchions.

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