Authentic Newfoundland Fish and Brewis with Scruncheons: A Step-by-Step Guide

Fish and Brewis with Scruncheons is a traditional Newfoundland dish, a hearty and comforting meal that speaks to the province’s rich maritime history. It’s a deceptively simple recipe, but the combination of salt cod, hard bread (brewis), and crispy pork fat (scruncheons) creates a unique and satisfying flavor profile. This guide provides a detailed, step-by-step approach to recreating this classic dish in your own kitchen, ensuring an authentic and delicious experience.

What is Fish and Brewis?

Fish and Brewis is a dish born out of necessity and resourcefulness. In the past, fresh food wasn’t always readily available, especially during the long Newfoundland winters. Salted cod and hard bread (a type of dried bread) were staples, providing a way to preserve food and have sustenance throughout the year. Scruncheons, crispy pieces of fried pork fat, add a layer of flavor and richness to the otherwise straightforward meal.

Ingredients

• 1 lb Salt Cod: Look for thick pieces of salt cod. It’s essential to use good quality cod as it’s the star of the dish.
• 6-8 pieces Hard Bread (Brewis): Newfoundland hard bread is ideal, but if you can’t find it, you can use other types of dried bread, rusks, or even day-old bread that has been dried out. Consider using something similar to Italian biscotti, but unsweetened. The harder, the better!
• 1/2 lb Salt Pork or Pork Fatback: This is crucial for making the scruncheons. The quality of the pork fat will significantly impact the flavor of the dish. Look for pork fatback with a good ratio of fat to meat.
• 1 large Onion: Yellow or white onion works well.
• Water: For soaking the cod and boiling the brewis.
• Butter (Optional): Some people like to add a knob of butter at the end for extra richness.
• Pepper: To taste. (Salt is usually not needed due to the salt cod and salt pork)

Equipment

• Large Bowl: For soaking the salt cod.
• Large Pot: For boiling the fish and brewis.
• Frying Pan or Skillet: For making the scruncheons.
• Cutting Board and Knife
• Slotted Spoon

Step-by-Step Instructions

1. Soaking the Salt Cod: The Most Important Step

This is arguably the most crucial step in the entire process. The salt cod needs to be properly soaked to remove excess salt, which can otherwise make the dish inedible. The soaking time will vary depending on the thickness of the cod and the amount of salt it contains. Here’s how to do it right:

1. Rinse the Cod: Rinse the salt cod under cold running water to remove any surface salt or debris.
2. Submerge in Water: Place the cod in a large bowl and completely submerge it in cold water. Use enough water to cover the cod by at least a few inches.
3. Refrigerate: Place the bowl in the refrigerator. This is important to prevent bacterial growth and keep the cod fresh.
4. Change the Water Regularly: This is the key to removing the salt. Change the water every 3-4 hours for a minimum of 24 hours, and ideally 48 hours. Taste a small piece of the cod after 24 hours. If it’s still too salty, continue soaking and changing the water until the desired salt level is achieved. Thicker pieces of cod will require longer soaking times.
5. Taste Test: After the initial 24 hours, taste a small piece of the cod (after boiling a tiny sliver). It should be salty but palatable. If it’s still overwhelmingly salty, continue soaking and changing the water.

2. Preparing the Brewis (Hard Bread)

While the cod is soaking, you can prepare the brewis. The hard bread needs to be softened before cooking.

1. Break the Bread: Break the hard bread into small pieces, about 1-2 inches in size. The smaller the pieces, the faster they will soften.
2. Soak the Bread: Place the bread pieces in a separate bowl and cover them with cold water. Ensure all the pieces are submerged.
3. Soak Time: Let the bread soak for at least 2-3 hours, or until it is completely softened. You should be able to easily pierce a piece of bread with a fork.
4. Drain the Bread: Once the bread is softened, drain it well in a colander. Gently squeeze out any excess water.

3. Making the Scruncheons

Scruncheons are the crispy, flavorful pieces of rendered pork fat that elevate Fish and Brewis. They provide a salty, savory counterpoint to the milder flavors of the cod and bread.

1. Cut the Pork: Cut the salt pork or pork fatback into small, roughly ½-inch cubes. The size doesn’t have to be exact, but consistency helps with even rendering.
2. Fry the Pork: Place the cubed pork in a cold frying pan or skillet. This is important because starting with a cold pan allows the fat to render slowly and evenly.
3. Cook Slowly: Turn the heat to medium-low and cook the pork slowly, stirring occasionally. As the pork cooks, the fat will begin to render out, and the pork pieces will start to shrink and crisp up.
4. Crisp to Golden Brown: Continue cooking until the scruncheons are golden brown and crispy on all sides. This process can take 20-30 minutes, depending on the heat and the amount of fat in the pork. Be patient and avoid rushing the process.
5. Remove and Drain: Once the scruncheons are crispy, remove them from the pan with a slotted spoon and place them on a plate lined with paper towels to drain excess fat.
6. Reserve the Fat: Do not discard the rendered pork fat in the pan! This flavorful fat will be used to sauté the onions and add richness to the finished dish.

4. Cooking the Fish and Brewis

Now that the cod, brewis, and scruncheons are prepared, it’s time to bring everything together.

1. Boil the Cod: Place the soaked salt cod in a large pot and cover it with fresh water. Bring the water to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the cod is cooked through and flakes easily with a fork. Avoid overcooking the cod, as it can become tough.
2. Remove the Cod: Remove the cooked cod from the pot with a slotted spoon and set it aside to cool slightly. Reserve the cooking liquid.
3. Boil the Brewis: Add the softened and drained brewis to the same pot of water that was used to cook the cod. Bring the water back to a boil, then reduce the heat and simmer for about 10-15 minutes, or until the brewis is heated through and slightly softened.
4. Flake the Cod: While the brewis is cooking, flake the cooked cod into bite-sized pieces, removing any bones or skin.
5. Drain the Brewis: Drain the cooked brewis in a colander. Gently squeeze out any excess water.

5. Sautéing the Onions

The sautéed onions add another layer of flavor to the dish. They are cooked in the rendered pork fat, which infuses them with a delicious, savory taste.

1. Dice the Onion: Dice the onion into small pieces.
2. Sauté in Pork Fat: Add the diced onion to the frying pan containing the rendered pork fat (from making the scruncheons).
3. Cook Until Soft: Cook the onion over medium heat, stirring occasionally, until it is soft and translucent, about 5-7 minutes. Avoid browning the onion too much.

6. Combining and Serving

The final step is to combine all the components and serve the dish.

1. Combine Ingredients: In a large bowl, combine the cooked and flaked cod, the cooked brewis, and the sautéed onions.
2. Add Scruncheons: Add the crispy scruncheons to the bowl.
3. Toss Gently: Toss all the ingredients together gently to combine.
4. Season (Optional): Taste the dish and add pepper to taste. Salt is usually not needed because of the salt cod and salt pork. If you feel it needs more richness, you can add a knob of butter at this point.
5. Serve Immediately: Serve Fish and Brewis immediately while it’s hot.

Tips for Success

• Don’t Rush the Soaking: Proper soaking of the salt cod is essential. Give it the time it needs to remove excess salt.
• Use Good Quality Ingredients: The quality of the salt cod and salt pork will significantly impact the flavor of the dish. Choose the best quality ingredients you can find.
• Render the Scruncheons Slowly: Cooking the scruncheons slowly in a cold pan allows the fat to render evenly and creates crispy, flavorful pieces.
• Don’t Overcook the Cod: Overcooked cod can become tough. Cook it until it flakes easily with a fork.
• Adjust to Taste: Taste the dish and adjust the seasoning to your liking. Some people prefer more pepper, while others may add a touch of butter for extra richness.

Variations

While the basic recipe for Fish and Brewis remains relatively consistent, there are some variations you can try:

• Using Different Types of Bread: While Newfoundland hard bread is traditional, you can use other types of dried bread, rusks, or even day-old bread that has been dried out.
• Adding Vegetables: Some people add other vegetables to the dish, such as potatoes or carrots. These can be boiled along with the fish and brewis.
• Spices: While pepper is the most common seasoning, you can experiment with other spices, such as paprika or thyme.
• Molasses: A small drizzle of molasses is sometimes added, usually just before serving, to give a hint of sweetness.

Serving Suggestions

Fish and Brewis is a hearty and satisfying meal on its own, but it can also be served with a few simple sides:

• Pickled Beets: The acidity of pickled beets provides a nice contrast to the richness of the Fish and Brewis.
• Toutons: Another Newfoundland specialty, toutons are pieces of fried dough that are often served with molasses or butter.
• Mustard Pickles: The tangy and slightly sweet flavor of mustard pickles complements the savory flavors of the dish.

Storage

Leftover Fish and Brewis can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over medium heat, or in the microwave. It may dry out a bit during storage, so add a splash of water or broth when reheating to restore moisture.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

• Calories: 500-700 per serving
• Protein: 30-40g
• Fat: 30-40g
• Carbohydrates: 30-40g

Conclusion

Fish and Brewis with Scruncheons is more than just a recipe; it’s a taste of Newfoundland history and culture. This step-by-step guide provides everything you need to recreate this classic dish in your own kitchen. So, gather your ingredients, follow the instructions carefully, and enjoy a taste of Newfoundland!