Ingredients with Measurements:
- 1 lb salt cod
- 1 lb hard bread (or substitute with stale white bread)
- 2 onions, chopped
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1/4 cup breadcrumbs
- 2 tbsp chopped fresh parsley
Special Equipment Needed:
- Large pot
- Casserole dish
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. Soak the salt cod in cold water for at least 24 hours, changing the water every few hours to remove the excess salt.
2. In a large pot, bring enough water to cover the hard bread to a boil. Add the hard bread and cook for 10-15 minutes or until soft. Drain and set aside.
3. Preheat the oven to 375°F.
4. In a frying pan, sauté the onions in butter until soft and translucent.
5. Add flour to the pan and stir until well combined.
6. Gradually whisk in the milk, stirring constantly until the mixture thickens.
7. Add black pepper and salt to the mixture and stir well.
8. Flake the salt cod into small pieces and add it to the mixture.
9. Add the cooked hard bread to the mixture and stir well.
10. Pour the mixture into a casserole dish and sprinkle breadcrumbs on top.
11. Bake for 30-35 minutes or until the top is golden brown and crispy.
12. Garnish with chopped fresh parsley before serving.
Time:
Preparation time: 24 hours (for soaking salt cod)
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 40g
Protein: 25g
Substitutions for ingredients:
- Substitute salt cod with fresh cod or haddock.
- Substitute hard bread with stale white bread or croutons.
- Substitute butter with olive oil or vegetable oil.
- Substitute milk with almond milk or soy milk.
Variations:
- Add diced potatoes to the mixture for a heartier casserole.
- Add chopped celery and carrots for extra flavor and nutrition.
- Use different types of fish for different flavor profiles.
Tips and Tricks:
- Be sure to soak the salt cod for at least 24 hours to remove the excess salt.
- Use a fork to flake the salt cod into small pieces.
- Use a whisk to ensure the milk mixture is smooth and free of lumps.
- Add more breadcrumbs for a crunchier topping.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Serve in individual ramekins for a more elegant presentation.
Garnishes:
Chopped fresh parsley or green onions.
Pairings:
Serve with a side salad or steamed vegetables.
Suggested Side Dishes:
Roasted potatoes, mashed potatoes, or rice.
Troubleshooting Advice:
If the casserole is too dry, add more milk to the mixture before baking.
Food Safety Advice:
Be sure to cook the salt cod thoroughly to avoid any risk of foodborne illness.
Food History:
Fish and brewis is a traditional Newfoundland dish that dates back to the 18th century. It was a staple dish for fishermen who needed a hearty meal to sustain them during long fishing trips.
Flavor Profiles:
Salty, savory, and creamy.
Serving Suggestions:
Serve hot with a side salad or steamed vegetables.
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Region: Canadian