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)
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.
Cut fat pork into small cubes
Fry until crunchy.
Chop fish and brewis together, and serve covered with scrunchions.
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