Fish and Brewis

This hearty Fish and Brewis recipe has sustained Newfoundland families for generations, combining simple pantry ingredients into a deeply satisfying dish that speaks to the ingenuity of coastal cooking traditions.

I first prepared this dish after visiting Newfoundland and being captivated by its honest simplicity. The combination of salt cod and hard tack initially seemed unusual, but after that first bite, I understood why this recipe has endured for centuries in Canadian maritime culture.

Ingredients

• Boneless salted cod: this traditional preservation method creates a distinctive flavor foundation that fresh cod cannot match
• Hard tack biscuits: these simple sailor's crackers soften beautifully when rehydrated and absorb all the savory flavors
• Salted pork fat: the critical flavor component that transforms simple ingredients into a celebration
• Onions: when caramelized with the pork fat, they build incredible depth of flavor
• Potatoes: add hearty substance and help balance the saltiness of the cod
• Fresh lemon: the bright acidity cuts through the richness and awakens all the flavors
• Fresh parsley: adds color and a fresh herbal note to complete the dish
• Salt and pepper: for final flavor adjustments, though you may need very little salt

Step-by-Step Instructions

Prepare the potatoes:

Simmer peeled and sliced potatoes in water for 5 minutes until they begin to soften but remain firm enough to hold their shape when the dish comes together. This partial cooking ensures they'll be perfectly tender in the final dish.

Soften the hard tack:

Add the soaked and drained hard tack biscuits to the potato pot, continuing to simmer for about 10 minutes. The hard tack will absorb water and soften while still maintaining some structural integrity. This is crucial for the authentic texture of traditional Fish and Brewis.

Cook the salt cod:

In a separate pot, simmer the soaked salt cod in fresh water for approximately 15 minutes. This gentle cooking preserves the delicate flaky texture while removing excess salt. Be careful not to overcook or the fish will become tough.

Render the pork fat:

Slowly cook the diced pork fat in a large skillet until the pieces become crispy golden brown scrunchions. This patient process develops deep flavor and creates the crispy bits that are treasured in this dish. Reserve most of the rendered fat for serving.

Caramelize the onions:

Sauté sliced onions with the crispy pork scrunchions until they reach a deep golden brown, about 15 minutes. This extended cooking time allows the onions to develop sweet, complex flavors that are essential to the dish's character.

Combine and season:

Drain both the potato/hard tack mixture and the salt cod thoroughly before adding them to the skillet with onions and scrunchions. Gently fold everything together, being careful not to break up the fish too much. Taste and adjust seasoning as needed.

Create the golden crust:

Transfer the mixture to an oven safe dish and drizzle with some of the reserved pork fat for extra richness. Broil for 5-10 minutes to develop a beautiful golden crust that adds textural contrast to the dish.

Finish with brightness:

Garnish with fresh chopped parsley and a squeeze of lemon juice just before serving to brighten the rich flavors and add visual appeal.

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The pork scrunchions are truly the magic ingredient in this recipe. The first time I watched a Newfoundland grandmother carefully render the salt pork until golden, saving every drop of that precious fat, I realized this wasn't just cooking but preserving a cultural tradition. She explained how fishermen would take these nonperishable ingredients to sea, creating this hearty meal even in the harshest conditions.

The History Behind the Dish

Fish and Brewis dates back to the 16th century when European fishermen worked the Grand Banks off Newfoundland. The ingredients were perfect for long sea voyages salt cod could last indefinitely, hard tack biscuits never spoiled, and salt pork provided essential fat for harsh conditions. The dish became embedded in Newfoundland culture and remains a staple at holiday tables, especially on Christmas Eve and Good Friday, reflecting the regions strong connection to maritime traditions and religious observances.

Soaking Your Ingredients Properly

The key to successful Fish and Brewis lies in properly soaking both the salt cod and hard tack. For the cod, soak for at least 24 hours, changing the water 3-4 times to remove excess salt. The hard tack requires soaking in cold water for 4-6 hours until pliable but not mushy. Some traditional cooks even place a weight on the hard tack to keep it submerged. These soaking steps cannot be rushed and significantly impact the final texture and salt level of your dish.

Serving Traditions

In Newfoundland, Fish and Brewis is often served with drawn butter a small dish of melted butter for dipping or drizzling alongside. Some families include boiled eggs as a side or chopped into the dish itself. For a complete traditional meal, serve with pickled beets or cabbage to cut through the richness. While historically a breakfast dish for fishermen heading to sea, today it's commonly enjoyed as a hearty dinner that connects generations through shared culinary heritage.

What If I Cant Find Hard Tack

If authentic hard tack is unavailable, you can substitute plain water crackers or unsalted pilot bread. In absolute emergencies, very stale dense white bread can work, though the texture will differ from traditional Brewis. Alternatively, you can make simplified hard tack by baking a basic flour, water and salt dough at low temperature until completely dry and hard. Whatever substitute you choose, ensure it can withstand soaking without disintegrating completely.

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Frequently Asked Questions

→ What is Fish and Brewis?

Fish and Brewis is a traditional Newfoundland dish made from salt cod, hard tack biscuits, and pork fat, often served as a hearty and savory meal.

→ How do you prepare hard tack for this dish?

Soak the hard tack biscuits in water until softened before cooking them alongside the potatoes.

→ What are scrunchions?

Scrunchions are small pieces of salted pork fat rendered and fried until crispy, used as a flavorful topping in this dish.

→ Can I use fresh cod instead of salt cod?

Fresh cod can be used, but the dish traditionally features salt cod for its distinct flavor. Adjust seasoning as fresh cod is less salty.

→ What can I serve with Fish and Brewis?

This dish pairs well with a side of coleslaw or a fresh green salad for a balanced meal.

→ Why is this dish popular during holidays?

Fish and Brewis is a nostalgic dish deeply rooted in Newfoundland's culinary traditions, commonly enjoyed during holidays like Easter and Christmas.