Ingredients with Measurements:
- 1 lb salt cod
- 1 lb hard bread (also known as hard tack or ship's biscuit)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 6 cups water
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 tbsp fresh parsley, chopped
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. Soak the salt cod in cold water overnight, changing the water at least once.
2. In a large pot, bring 6 cups of water to a boil. Add the hard bread and let it simmer for 20 minutes.
3. Drain the bread and set it aside.
4. In the same pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
5. Add the soaked salt cod to the pot and cover with water. Add the bay leaves and thyme and bring to a boil.
6. Reduce the heat and let it simmer for 20 minutes.
7. Remove the salt cod from the pot and use a fork to flake it into small pieces.
8. Add the flaked salt cod and the boiled hard bread to the pot and let it simmer for another 10 minutes.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 50 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 6g
Protein: 35g
Carbohydrates: 40g
Fiber: 3g
Sugar: 3g
Sodium: 2500mg
Substitutions for ingredients:
- Salt cod can be substituted with any other type of white fish.
- Hard bread can be substituted with any type of stale bread.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use chicken or vegetable broth instead of water for added flavor.
- Add chopped carrots and celery for extra vegetables.
Tips and tricks:
- Be sure to soak the salt cod overnight to remove excess salt.
- Use a fork to flake the salt cod into small pieces for a more even texture.
- Serve with a side of buttered bread for a traditional Newfoundland meal.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a large soup bowl with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
Serve with a side of buttered bread and a cold beer.
Suggested side dishes:
Buttered bread
Troubleshooting advice:
If the soup is too salty, add more water to dilute the saltiness.
Food safety advice:
Be sure to soak the salt cod overnight to remove excess salt and prevent foodborne illness.
Food history:
Fish and Brewis is a traditional Newfoundland dish that dates back to the 18th century. It was a staple meal for fishermen who spent long periods of time at sea.
Flavor profiles:
Salty, savory, and hearty.
Serving suggestions:
Serve hot as a main course for lunch or dinner.
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Region: Canadian