Fish and Brewis with Scruncheons is a traditional salt cod and bacon dish from the Canadian provinces of Newfoundland and Labrador and is delicious as all get-out.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
930 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Place hard bread into a pot. Cover bread with several inches of cool water, place a lid on the pot, and soak for 8 hours to overnight. Also rinse salt cod under running cool water; place into a pot. Cover fish with several inches of cold water, cover with a lid, and soak in the refrigerator for 8 hours to overnight.
Ingredients
1 teaspoon salt
2 hard bread cakes, such as Purity®, split horizontally
1 pound salt cod steaks, skinned and cut into 1/2-inch strips
