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A chowder is a style of stew or soup that bears no resemblance to the main dish of either "fisherman's or and brewis". Vary rarely do you see corn or carrots used like this in old Nfld. cooking. Another treatment to this would be a cream sauce made from cream/milk, butter, and flour - great over the potatoes and .
The "fisherman's brewis" came from the men out fishing who would use only one pot and have all the ingredients cooking at one time to save on time and fuel. Once cooked they would stir it all together and thus "fisherman's brewis".
- Serves approximately 8.
- 4 slices bacon
- 2 onions, sliced
- 1 tsp summer savory
- 6 potatoes, peeled and cubed
- 3 carrots, sliced
- 4 cups water
- 1 tsp salt
- 1½ lbs cod fillets, fresh Atlantic if possible
- 1 can evaporated milk
- white pepper to taste
- 2 tbsp chopped fresh parsley or chives
- In a large, heavy saucepan, cook bacon over medium high heat for about 10 minutes or until crisp.
- Chop coarsely and set aside. Drain off all but 1 tbsp. fat from saucepan. Add onions and savory.
- Cook, stirring occasionally, for 5 minutes or until softened. Add potatoes, carrots, water and salt.
- Bring to boil, cover, reduce heat and simmer for about 20 minutes or until tender.
- Cut cod into 1-inch chunks. Add to vegetables; simmer for about 5 minutes or until flakes easily.
- Add milk and pepper, heat through. Garnish with bacon and parsley.