Fish and Brews, this is a traditional dish from back in Newfoundland. It takes a lot of work to make, but when you make it, it’s so good you’ll just want to share it with everybody. **Soaking Time: **6-8 hours **Cooking Time: ** 45 min **Makes: ** 6-8 servings. You need:
1. 4 cakes of hard bread(hardtack)
- 2 pounds of salt cod
- 1 cup of salt pork, finely diced </span> Drawn Butter:
1. ¼ cup of butter
- 2 medium onions, chopped
- 2 tablespoons of flour
- 1 cup of water </span> Drawn Butter Preperation
1. Melt the butter in a saucepan, add chopped onions, and fry gently until it is lightly golden brown and soft, (this will take about 10 minutes.) Do not brown.
- Sprinkle the flour over the onions and mix it in thoroughly. Remove it from the heat.
- Gradually, while stirring, add half of the water. You then place it back on the heat and bring it to a boil, you stir it constantly, until it is shiny and smooth.
- Slowly add the remaining water, or until desired consistency is reached. You then cook over low heat for 2-3 minutes. Serve over the fish and brews.
- Mix thoroughly until well blended. </span> Preperation
1. Break each bread into 2 or 3 pieces, and soak for 6-8 hours, or overnight in cold water. (Use lots of water, because the water will be absorbed.)
- Soak the salt cod in a separate bowl of cold water for 6-8 hours, or overnight. (Change water once of twice if you prefer less salt.) If using fresh fish, add a teaspoon of salt to the water when cooking.
- In the morning, change the water on the cod, and simmer gently until it is tender, 5-10 minutes. Remove from heat and drain. Skin, bone, and flake fish.
- Place the hard bread in a saucepan with enough water to cover the bread, (use the water in which it is soaked). Heat slowly just until it comes to a boil, remove it from the heat and drain it immediately. Add cooked, flaked fish and mix, keep it hot.
- Fry the salt pork until it is golden brown and crisp. These ‘scrunchions’ and drawn butter may be poured over the fish and brews mixture when served,
- Serve it hot. </span>