Best 3 Fish And Brewis With Scruncheons Recipes
FISH AND BREWIS WITH SCRUNCHEONS
A traditional dish from the Canadian provinces of Newfoundland and Labrador. Definitely not for anyone on a low fat or low sodium diet. Delicious as all get-out! Accompany with boiled lemony peas or your favourite steamed vegetable.
Provided by bpvanderburg
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood
Time 8h50m
Yield 4
Number Of Ingredients 4
Steps:
- Place hard bread into a pot. Cover bread with several inches of cool water, place a lid on the pot, and soak 8 hours to overnight.
- Rinse salt cod under running cool water; place into a pot. Cover fish with several inches of cold water, place a lid on the pot, and soak in the refrigerator 8 hours to overnight.
- Add salt to soaked bread and bring just to a simmer over medium-low heat and simmer for 2 minutes. Drain immediately; cover to keep warm.
- Drain fish and cover with fresh water; bring to a boil. Cook until fish is opaque and flakes easily with a fork, about 20 minutes. Drain fish; remove any bones. Stir fish into prepared hard bread.
- Cook and stir fatback in a frying pan over medium heat until golden brown, about 10 minutes. Pour fatback and drippings over fish and bread mixture. Stir gently just to combine; serve immediately.
Nutrition Facts : Calories 929.6 calories, Carbohydrate 30.5 g, Cholesterol 204.8 mg, Fat 53.2 g, Fiber 1 g, Protein 76.5 g, SaturatedFat 18.9 g, Sodium 8763.3 mg, Sugar 0.5 g
FISH AND BREWIS
This is my Favorite Traditional Newfoundland meal. The ingredients may be hard to find unless you have a "Newfie Shop" close by but if you can find them, this is a treat. In the past, the hard bread and salt cod were meant to last the long winters that are present in Newfoundland and also the long time at sea for most fisherman (Newfoundland was once a prosperous fishing province and many people today still rely on the ocean for their livelyhood). You can either mash the potatoes, fish and hard bread together with the scrunchins or you can just serve each seperate either with the Scrunchins or Drawn Butter. Enjoy!!!
Provided by AmandaAOates
Categories Canadian
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Soak hard bread overnight in cold water Soak cod overnight in large pot of water as well.
- In the morning, change water on cod again.
- When ready to eat, place potatoes in the same pot as the cod and simmer gently until cooked (about 20-30 minutes) Remove from heat and drain.
- Heat hard bread slowly until it comes to a boil and drain.
- There are two toppings with Fish and Brewis, Drawn butter and Scrunchins Drawn Butter Melt butter Add onions and fry until soft Add Water, bring to a boil and then add either flour or cornstarch to thicken.
- Scrunchins Place salt pork in frying pan.
- Heat over medium heat until grease is drawn from the salt pork.
- Add onions and then cook until tender.
Nutrition Facts : Calories 1425.9, Fat 20.3, SaturatedFat 7.6, Cholesterol 250.6, Sodium 12091.4, Carbohydrate 182.6, Fiber 12.7, Sugar 17, Protein 121.2
FISH AND BREWIS WITH SCRUNCHEONS
A traditional dish from the Canadian provinces of Newfoundland and Labrador. Definitely not for anyone on a low fat or low sodium diet. Delicious as all get-out! Accompany with boiled lemony peas or your favourite steamed vegetable.
Provided by bpvanderburg
Categories Breakfast Seafood
Time 8h50m
Yield 4
Number Of Ingredients 4
Steps:
- Place hard bread into a pot. Cover bread with several inches of cool water, place a lid on the pot, and soak 8 hours to overnight.
- Rinse salt cod under running cool water; place into a pot. Cover fish with several inches of cold water, place a lid on the pot, and soak in the refrigerator 8 hours to overnight.
- Add salt to soaked bread and bring just to a simmer over medium-low heat and simmer for 2 minutes. Drain immediately; cover to keep warm.
- Drain fish and cover with fresh water; bring to a boil. Cook until fish is opaque and flakes easily with a fork, about 20 minutes. Drain fish; remove any bones. Stir fish into prepared hard bread.
- Cook and stir fatback in a frying pan over medium heat until golden brown, about 10 minutes. Pour fatback and drippings over fish and bread mixture. Stir gently just to combine; serve immediately.
Nutrition Facts : Calories 929.6 calories, Carbohydrate 30.5 g, Cholesterol 204.8 mg, Fat 53.2 g, Fiber 1 g, Protein 76.5 g, SaturatedFat 18.9 g, Sodium 8763.3 mg, Sugar 0.5 g
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