Ingredients with Measurements:
- 1 lb salt cod
- 1 lb hard bread (or hardtack)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups water
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp black pepper
- 2 tbsp butter
- 1 tbsp flour
- 1 cup milk
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 4 cups of water to a boil. Add the soaked salt cod and bay leaf. Reduce heat and simmer for 20 minutes.
3. Remove the salt cod from the pot and reserve the cooking liquid. Flake the salt cod into small pieces, removing any bones.
4. In a separate pot, bring 4 cups of water to a boil. Add the hard bread and simmer for 20 minutes.
5. Drain the hard bread and reserve 1 cup of the cooking liquid.
6. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent.
7. Add the flaked salt cod, cooked hard bread, reserved cooking liquid, thyme, and black pepper to the pot. Bring to a simmer and cook for 10 minutes.
8. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and cook until thickened.
9. Add the milk mixture to the pot and stir to combine.
10. Serve hot.
- Time:
Preparation time: 30 minutes
- Cooking time: 50 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 12g
- Carbohydrates: 38g
- Protein: 36g
Substitutions for ingredients:
- Salt cod can be substituted with any firm white fish.
- Hard bread can be substituted with any dense bread.
Variations:
- Add diced potatoes to the stew for a heartier meal.
- Use coconut milk instead of regular milk for a creamy twist.
Tips and tricks:
- Soak the salt cod overnight to remove excess salt.
- Reserve the cooking liquid to add flavor to the stew.
- Use a strainer to remove any bones from the salt cod.
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 individual bowls with a sprig of fresh thyme on top.
Garnishes:
- Fresh thyme
Pairings:
- Serve with a side of crusty bread.
Suggested side dishes:
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the stew is too thick, add more reserved cooking liquid.
Food safety advice:
- Soak the salt cod overnight to remove excess salt and prevent foodborne illness.
Food history:
- Fish and brewis is a traditional Newfoundland dish, dating back to the 18th century.
Flavor profiles:
- Salty, savory, and hearty.
Serving suggestions:
- Serve hot with a side of crusty bread and roasted vegetables.
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Region: Canadian