Newfoundland Fish & Brewis Recipe
Ingredients:
454 g of Codfish (salt)
4 pcs of hard bread ( hardtack)
113 g of pork (salt); diced
1/2 tsp of pepper
1 pc of medium-sized onion
Instructions:
Soak the codfish with (cold) water overnight; drain the water. Add new cool water; cook and simmer, about 15 mins. Drain the water then discard the bones and skin. Soak the bread till it could be cut into dices.
Fry the pork till crisp; remove and set aside. Fry the onions using the same pan in pork oil; drain. Combine codfish, diced bread, onions, and pork in the pot; mix them well. Serve at once.
>> Newfoundland Fish & Brewis Recipe
Adobong Isda (Fish In Tangy Sauce) Recipe
Ingredients:
2 lbs of dressed hito (cat or trout or pickerel)
4 pcs of garlic cloves; crushed
1/4 c of water
1/3 c of vinegar
1 Tbsp of salt
3 Tbsps of cooking oil
1/4 tsp of pepper (black)
1 pc of bay leaf (small)
Instructions:
Place the fish on a skillet (Teflon or porcelain). Combine garlic, water, vinegar, salt, pepper, and bay leaf; mix thoroughly and add onto the skillet. Let it boil above moderate heat. Once boiling, cover and reduce the heat.
Let it simmer for 10 mins, turning the fish once. When done, transfer the fish onto a plate. Let the sauce simmer on the skillet till reduced and thickened. Pour onto a bowl; set on the side.
Heat the oil on a skillet then fry the fish till browned on both sides. Put on a serving platter; pour the sauce above the fish. Serve while hot.
Serves 4
>> Adobong Isda (Fish In Tangy Sauce) Recipe
Long John Silver’s Batter-Dipped Fish Recipe
Ingredients:
3 c of soybean oil (or canola oil)
2 lbs of Codfish fillets (fresh); cut to wedges
1-1/3 c of flour (self rising)
1 c of water
2 tsps of salt
1 pc of egg (large)
2 tsps of sugar (granulated)
Instructions:
Heat the soybean oil inside a (deep) pan, 375 degrees F. Combine flour, sugar, egg, salt, and water; blend thoroughly until smooth. Dip the fillets individually onto the prepared batter, coat them well and drop onto the heated oil.
Fry the fillets till it becomes dark golden-brown, or for 5 mins. When done, place onto paper towel to absorb excess oil. Serve while warm. Serves 4.
>> Long John Silver’s Batter-Dipped Fish Recipe
Old-Fashioned Fish Chowder Recipe
Ingredients:
2 Tbsps of oil (vegetable oil)
2 pcs of onions (medium); minced
1/2 tsp of thyme (dried)
2 pcs of baking potatoes (large); cubed
1 lb codfish fillet (or haddock fillet)
1/2 c of turkey stock (fish/vegetable stock)
4 c of milk (whole)
1/2 tsp of salt
Pepper (freshly ground)
Paprika (for garnish)
Instructions:
Heat oil inside a saucepan above gentle heat then add onions; saute till golden or about 10 mins. Add cubed potatoes, stock, and thyme; cover. Simmer till potatoes become tender or about 10 mins.
Add fillet and cover; gently simmer, about 10 mins. Add salt, pepper, and milk; cover. Simmer, at about 5 mins till thoroughly heated.
Flake fillets, using a clean fork, to bite-size pieces. Ladle onto bowls and sprinkle paprika. Serve at once.
>> Old-Fashioned Fish Chowder Recipe
Baked Cod With Spinach & Cheese Sauce Recipe
Ingredients:
3 Tbsps of butter
1/8 tsp of nutmeg (ground)
2 Tbsps of flour
1-1/2 c of milk
1 c of cheese (Gruyere)
1/4 c of cream (heavy)
1 pc of egg yolk
Salt (to taste)
Black pepper (to taste)
1/8 tsp of cayenne pepper
2 c of spinach (fresh); rinsed and discard tough ones
2 Tbsps of shallots; chopped finely
4 pcs of cod fish steaks (6 oz each); skinned and deboned
1/2 c of wine (white)
2 Tbsps of grated cheese (Parmesan)
Instructions:
Melt (1 tablespoon) butter on a nonstick saucepan then add flour; whisk thoroughly till blended well. Add cream and milk; stir thoroughly using a whisk. Let it boil then add Gruyere; stir thoroughly till cheese melts.
Add yolk then stir vigorously using a whisk. Gradually add nutmeg, cayenne, salt & pepper; stir and let it simmer for a min. Cover then set on side, keeping it warm.
Place the rinsed spinach on a (large) saucepan then add in salt; cook above medium-high heat for 2 mins, stirring constantly, till wilted. Drain then squeeze excess liquid. Keep it warm; set on side.
Preheat oven at 450 degrees F. Butter one metal (baking) dish using (1 tablespoon) butter. Spread shallots onto the base of dish.
Arrange cod pieces atop and season salt & pepper. Pour above the white wine then cover dish using aluminum foil. Let it boil above the gas stove then place inside preheated oven; bake, about 5 mins.
Spread (1 tablespoon) butter onto the base of one large (baking) dish then spoon spinach above the buttered base then gently transfer cooked steaks above the arranged spinach. Reserve the wine/liquid from the baked dish.
Heat the wine/liquid till reduced by half; add onto cheese mixture/sauce. Let it boil, while stirring constantly using a whisk. Ladle above the steaks evenly. Sprinkle Parmesan and place inside a broiler. Broil till bubbling and browned, uncovered.
Serves 4
>> Baked Cod With Spinach & Cheese Sauce Recipe
New England Fish Chowder Recipe
Ingredients:
1 lb codfish fillet; skins off
1 c of savoury crumbs (biscuit)
1 c of onion; chopped finely
2 c of milk
1/2 c of butter
2 Tbsps of parsley (fresh); chopped
1 lb of tomatoes; peeled and diced
Salt & Pepper
Instructions:
Fry onions and half of crumbs with 2 tablespoons of butter till onions turn tender and translucent. Place the diced potatoes in a saucepan then add milk; let it boil for ten mins or till potatoes are just done.
Add fillets, sauteed mixture, and remaining butter; season well. Let it boil again then simmer at about 5-6 mins till the fillets are cooked. Ladle onto bowls. Serve while hot and garnish parsley and crumbs.
Serves 4
>> New England Fish Chowder Recipe