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Fish and Brewis is a dish rooted in the history of Newfoundland and Labrador, where harsh winters and long sea journeys shaped how people cooked and ate. It is a meal built on two simple ingredients, salt fish and hard bread, prepared in a way that speaks of survival and ingenuity.
Though modest in its composition, it remains deeply satisfying. The fish provides a salty richness, while the bread softens into something hearty once soaked and boiled. Together they create a meal that is plain yet comforting, reflecting the land and sea that gave rise to it.
Today, Fish and Brewis is remembered as more than just sustenance. It is eaten at family gatherings, community events, and cultural celebrations. It represents the resilience of those who lived off the North Atlantic and found nourishment in what was available.
What Is Fish and Brewis?
Fish and Brewis is a traditional Canadian dish that combines salted cod with hard bread, often referred to as hard tack. The cod is soaked overnight to reduce its saltiness before being gently boiled, while the bread is softened through repeated soaking and cooking.
Once prepared, the two elements are brought together on a plate, often topped with scrunchions. These are small pieces of salted pork fat fried until crisp, releasing flavourful drippings that are poured over the dish, adding richness and a crunchy texture.
It is usually served as a main meal, eaten hot, and best enjoyed in colder weather when hearty food feels most satisfying. Though humble in presentation, it holds an important place in Newfoundland kitchens and continues to be enjoyed by those with ties to the region.
Ingredients and Taste
The main ingredient is salt cod, chosen not for luxury but for its practicality. Once desalted and cooked, the flesh is firm yet flaky, offering a savoury flavour that speaks of the ocean. The bread, hard and dry at first, softens into something dense and filling after soaking.
Scrunchions are an essential addition, bringing a salty crunch that contrasts with the mildness of the bread and fish. The pork fat infuses the dish with richness, giving it a depth that the base ingredients alone cannot provide.
The flavour is straightforward, with no attempt to mask its simplicity. It is salty, hearty, and satisfying, with textures that range from soft bread to crisp pork. Each bite speaks of sustenance and resourcefulness, rather than delicacy or refinement.
A Taste of History
Fish and Brewis has its origins in the lives of fishermen and their families in Newfoundland and Labrador. Salt cod was once a lifeline for those working on the North Atlantic, preserved through salting and drying so that it could last for months at sea.
Hard bread, or hard tack, was equally practical. It was cheap, durable, and easy to store, making it a natural companion to salt fish. Together, they formed a meal that was portable, nourishing, and able to withstand long voyages and harsh conditions.
Over time, the dish became a staple of home life as well, eaten in fishing villages where supplies were limited and families relied on what was both affordable and available. Scrunchions were added later, giving the dish a taste of indulgence amid its practicality.
Today, Fish and Brewis is more than a reminder of survival. It is part of Newfoundland identity, reflecting a way of life tied to the sea. Though modern diets have changed, the dish endures as a link to heritage, celebrated in kitchens and community halls across the province.
How to Make Fish and Brewis (Salt Fish and Bread)
Fish and Brewis is a cherished traditional dish from Newfoundland and Labrador, pairing salt cod with hard bread softened in water. Expect hearty textures, briny depth, and comforting flavours. It is often finished with scrunchions, fried pork fat that adds richness and crunch. See the recipe card at the bottom for printable directions
Ingredients
For the main dish
- 500g salt cod
- 4 pieces hard bread (hard tack or ship’s biscuit)
- 2 medium onions, finely chopped
- 3 tbsp butter
For scrunchions
- 200g salt pork, diced into small cubes
For seasoning
- Freshly ground black pepper, to taste
Cooking Instructions
Step 1: Soak the salt cod
To begin, place the salt cod in a large bowl of cold water. Soak overnight, changing the water at least twice. This reduces saltiness while retaining flavour. Transition to preparing the hard bread.
Step 2: Soak the hard bread
Place the hard bread in another bowl, cover with cold water, and soak overnight until softened. Drain excess water before cooking. Move to boiling.
Step 3: Boil the cod
Drain the soaked cod and place in a saucepan with fresh water. Bring to a boil over medium heat, then simmer for 15 minutes until the fish flakes easily. Transfer to a plate, flake into chunks, and set aside. Proceed to cooking bread.
Step 4: Boil the bread
Drain the softened bread and add it to a pot of fresh water. Simmer for 10 minutes until tender but not mushy. Drain well. Transition to preparing scrunchions.
Step 5: Fry the scrunchions
In a skillet, fry the diced salt pork over medium to low heat until golden brown and crisp. Render out the fat, as it will be used to flavour the dish. Move to onion preparation.
Step 6: Cook the onions
Add chopped onions to the rendered pork fat. Sauté until soft and fragrant, about 5 minutes. Stir in the butter for extra richness. Transition to combining ingredients.
Step 7: Combine fish and bread
Place the flaked cod and boiled bread together in a large pan. Pour over the onion and scrunchion mixture, ensuring everything is well coated in fat and flavour. Stir gently to avoid breaking up the bread too much.
Final Step: Serve hot
Serve Fish and Brewis immediately, topped with extra scrunchions for added crunch. Best accompanied by pickles or mustard pickled vegetables for contrast.
Variations and substitutions
- Substitution for hard bread: Use day-old dried bread rolls if hard tack is unavailable, soaking them in water until softened.
- Alternative fat: Bacon can be used in place of salt pork if necessary, though the flavour will differ.
- Onion variation: Add spring onions or chives for a fresher twist.
Cooking Tips for Perfect Fish and Brewis
- Always soak cod thoroughly to avoid overwhelming saltiness.
- Drain bread carefully to keep the dish from becoming soggy.
- Render scrunchions slowly on low heat to extract maximum flavour without burning.
- Flake fish into large chunks for authentic rustic texture.
Fish and Brewis (Salt Fish and Bread)
Ingredients
For the main dish
- 500 g salt cod
- 4 pieces hard bread hard tack or ship’s biscuit
- 2 medium onions finely chopped
- 3 tbsp butter
For scrunchions
- 200 g salt pork diced into small cubes
For seasoning
- Freshly ground black pepper to taste
Instructions
- To begin, place the salt cod in a large bowl of cold water. Soak overnight, changing the water at least twice. This reduces saltiness while retaining flavour. Transition to preparing the hard bread.
- Place the hard bread in another bowl, cover with cold water, and soak overnight until softened. Drain excess water before cooking. Move to boiling.
- Drain the soaked cod and place in a saucepan with fresh water. Bring to a boil over medium heat, then simmer for 15 minutes until the fish flakes easily. Transfer to a plate, flake into chunks, and set aside. Proceed to cooking bread.
- Drain the softened bread and add it to a pot of fresh water. Simmer for 10 minutes until tender but not mushy. Drain well. Transition to preparing scrunchions.
- In a skillet, fry the diced salt pork over medium to low heat until golden brown and crisp. Render out the fat, as it will be used to flavour the dish. Move to onion preparation.
- Add chopped onions to the rendered pork fat. Sauté until soft and fragrant, about 5 minutes. Stir in the butter for extra richness. Transition to combining ingredients.
- Place the flaked cod and boiled bread together in a large pan. Pour over the onion and scrunchion mixture, ensuring everything is well coated in fat and flavour. Stir gently to avoid breaking up the bread too much.
- Serve Fish and Brewis immediately, topped with extra scrunchions for added crunch. Best accompanied by pickles or mustard pickled vegetables for contrast.
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