Fish & Brewis at Harbourfront

It may not look like much, but you're looking at a Newfoundland specialty called Fish and Brewis - one of many East Coast delicacies to grace the shores of our harbourfront this past weekend.

The event celebrated the rich culture of the maritimes, including some fantastic foot-stomping music, dance, and of course, some darn good eats.

While there was no shortage of slightly more gourmet items (including freshly-shucked oysters and some delicious Atlantic salmon), a cooking demonstration by comedian/actress Wanda Carroll proved that food conceived out of poverty can be equally delicious - not to mention culturally rich.

In case you misssed the demonstration, here's the recipe for this surprisingly tasty Newfoundland favourite.

Fish and Brewis (Pronounced Fish 'n' Brews)

Ingredients
1 lb. Cod cured/salted
5 cakes of Hard Bread (a Newfoundland product consisting of roll-like bread that's so hard you need a hammer to break it)
5 strips of fat pork

Freshen salt cod by soaking it overnight in cold water. In separate pan, soak four cakes of hard bread in cold water.

Directions: Day of dinner preparation
Drain the fish and place in a stewing pot, and cover with fresh water.
Bring to a simmer on low heat.
Drain, if the fish is too salty, add fresh cold water, and bring to simmer again.
Drain, skin, and de-bone fish.
Boil brewis using the same water the bread soaked in, and bring the hard bread to a near boil, but do not boil (approx 5 minutes).
Drain completely (until dry), and keep warm.

Directions: Scrunchions
Cut fat pork into small cubes
Fry until crunchy.

Directions: Serving
Chop fish and brewis together, and serve covered with scrunchions.

Serves 6.