| Prep: 15 mins | Cook: 30 mins – 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 583 | 30g | 11g | 35g |
| sugars | fibre | protein | salt |
| 3g | 5g | 58g | 1.90g |
Why I Love Canadian Salt Fish and Brewis
Being a fusion of both Seattle and Japan, Kenzo Takahashi’s culinary journey often revolves around seafood and Pacific Northwest ingredients. Every so often, though, other parts of the world come knocking at the door of his creativity, compelling him to explore new flavor territories. This is how the love for Canadian classic – Salt Fish and Brewis – unfolded itself.
Exploring the Cultural Heritage of Newfoundland
In Newfoundland and Labrador, the birthplace of Salt Fish and Brewis, it’s considered as much more than just a meal. It’s a tradition, a cultural emblem resonating with hard work and resilience. And it’s this fascinating story behind the dish that caught Kenzo’s attention.
The robustness of the recipe, including one pound of salted cod, hard bread, and salt pork, tells tales of its roots in the lifestyle of Newfoundland’s early settlers and fishing communities. Each ingredient adds a humble yet unique character to this dish, melting together in a mouthwatering harmony as if whispering stories of the rugged coastline and roaring North Atlantic waves.
Kenzo’s Take on Salt Fish and Brewis
Prepared using the traditional ingredients, Kenzo’s take on Salt Fish and Brewis retains its authenticity. The finely chopped onion and the tablespoonfuls of butter enhance the flavor, while the addition of milk lends a delicious creaminess to it. A bit of salt and pepper to taste, and you’ve got a classic dish served with Seattle-Japanese flair.
Inspired by the work of fellow seafood lover and renowned Canadian chef Chuck Hughes, Kenzo has added his unique touch to the recipe, infusing it with his exquisite culinary expression. The toppings are generously seasoned, making the flavors pop, a delicacy waiting to treat the taste buds.
The beauty of Salt Fish and Brewis lies within its simplicity yet flavorful character, much like my beloved Seattle and Japan. It’s less about exact measurement and more about savoring the wholesome natural flavors. Just like home – comforting, filling, and unpretentious.
What You’ll Need
- 1 pound of salted cod
- 4 cups of water
- 1 pound of hard bread or hard tack
- 1/2 pound of salt pork
- 1 large onion, finely chopped
- 1 cup of milk
- 4 tablespoons of butter
- Salt and pepper to taste
Method
Step One
Take the salted cod and soak it in water for about 24 hours, changing the water 2-3 times during this period. This step is vital to remove excess salt from the fish.
Step Two
In a large pot, add 4 cups of water and bring it to a boil. Add the soaked cod into the boiling water and cook until it becomes easy to flake the fish with a fork. This typically takes around 15-20 minutes. Remove the cooked fish, but keep the water for use in the next steps.
Step Three
Meanwhile, soak the hard bread (or hard tack) in cold water for a couple of hours until it softens. Once it’s softened, drain off the water and add the bread to the pot you cooked the fish in. Break it up into smaller chunks using a fork.
Step Four
Cook the salt pork in a frying pan until it is crispy and has released its fat. Remove the salt pork from the fat, save it for latter use and sauté the finely chopped onion in this fat until it becomes golden brown.
Step Five
Add the sautéed onions and the cooked salt pork to the pot with the bread. Now, add in the flaked salted cod and combine. Pour about 1 cup of the reserved cooking water into the pot, then add the cup of milk. Simmer this mixture for about 5 minutes until heated through.
Step Six
Finally, stir in the butter until it’s melted. Season the dish with salt and pepper to taste. Your Salt Fish and Brewis is now ready to serve. Enjoy this traditional Newfoundland dish hot.
