Entree: Canada – Newfoundland and Labrador – Fish and Brewis

Serving Size: 4

Approximate Time

Prep 35 min

Cook 45 min

Additional 16 hrs

Total 16 hrs 40 min

Ingredients

- 1 lb (450 g) salted cod (salted and dried cod), about 1 large piece
- 8 hardtack biscuits (hardtack/sea biscuits), about 8 oz (225 g) total
- 2 lb (900 g) russet or Yukon Gold potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 6 oz (170 g) salt pork, diced small (for scrunchions)
- 4 tbsp (60 g) unsalted butter, divided
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 bay leaves
- 8 whole black peppercorns
- 1 tsp (5 ml) whole mustard seeds (optional)
- 1 small head green cabbage, cored and cut into 8 wedges (about 1.5 lb / 680 g)
- Fresh parsley, chopped, for garnish (about 2 tbsp / 8 g)
- Freshly ground black pepper, to taste
- Water for soaking and boiling
- Optional: lemon wedges, for serving

Instructions

Short Description:
A traditional Newfoundland main dish of soaked salted cod and rehydrated hardtack (hardtack/sea biscuit) combined with boiled potatoes and finished with crisp pork scrunchions (fried salt pork) and butter for a hearty, savory meal.

Regional Notes:
This Newfoundland and Labrador version uses locally favored salted cod and hardtack (brewis) prepared by long soaking and boiling, then dressed with pork scrunchions — a distinct regional finishing technique. Unlike milder coastal variants, this version keeps the pronounced salt cod flavor and adds boiled potatoes and cabbage to make a complete Atlantic Canada entree.

1. Rinse the salted cod under cold running water. Place in a bowl and cover with cold water. Soak the cod in the refrigerator 24–36 hours, changing the water 2–3 times (about every 8–12 hours) to remove excess salt.
2. Break the hardtack into manageable pieces and place in a large bowl. Cover with cold water and soak at least 8 hours or overnight until softened and pliable. Drain and set aside.
3. When the cod has finished soaking, put it in a pot and cover with fresh cold water. Add the bay leaves, peppercorns, and mustard seeds (if using). Bring to a gentle simmer and poach for 10–12 minutes, until the cod flakes easily. Remove the cod from the liquid, reserve 1 cup (240 ml) of the poaching liquid, and cool slightly. Flake the cod, removing any skin and bones.
4. While the cod poaches, place the peeled potatoes in a pot, cover with cold salted water, and bring to a boil. Cook until tender, about 12–15 minutes. Drain and return to the pot.
5. In a separate large pot, bring salted water to a simmer and cook the cabbage wedges until just tender, about 6–8 minutes. Drain and toss with 1 tbsp (15 g) butter; keep warm.
6. Heat a heavy skillet over medium heat. Add the diced salt pork and cook slowly, stirring occasionally, until the pieces are crisp and golden and most fat is rendered, about 8–12 minutes. Using a slotted spoon, transfer the crisped pork (scrunchions) to a bowl and reserve the rendered fat in the skillet.
7. In the potato pot, mash the potatoes roughly with 2 tbsp (30 g) butter and 1/2 cup (120 ml) of the reserved cod poaching liquid (add more if needed) until slightly chunky — the mash should be textured, not smooth. Season lightly with black pepper (skip adding salt until you taste, because of the cod and salt pork).
8. Break the softened hardtack into bite-sized pieces and fold them into the mashed potatoes to form the "brewis" component. Add the flaked cod to the potato-brewis mixture and fold gently to combine; the mixture should hold together but remain a bit coarse.
9. In the skillet with the reserved pork fat, add the remaining 2 tbsp (30 g) butter and the chopped onion. Sauté until the onion is soft and just beginning to brown, about 5 minutes. Pour this hot fat and onion mixture over the cod-and-brewis mix, then fold in most of the scrunchions, reserving a few for garnish.
10. Taste and adjust with freshly ground black pepper; do not add salt unless absolutely needed. Transfer the Fish and Brewis to a warm serving platter or plate individual portions. Arrange buttered cabbage wedges alongside.
11. Sprinkle chopped parsley and the reserved scrunchions over the top. Serve immediately with lemon wedges if desired and extra melted butter or a small bowl of scrunchion fat for spooning at the table.