Name: Fish and Brewis with Scruncheons
Prep time: 15 min
Cook time: 35 min
Total time: 530 min
Ingredients: 2 hard bread cakes, such as Purity®, split horizontally; 1 pound salt cod steaks, skinned and cut into 1/2-inch strips; 1 teaspoon salt; 0.5 pound fatback, diced

Fish and Brewis with Scruncheons

4.5

(8)

5 Reviews

3 Photos

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.

Submitted by bpvanderburg

Updated on August 11, 2024

Prep Time:

15 mins

Cook Time:

35 mins

Additional Time:

8 hrs

Total Time:

8 hrs 50 mins

Servings:

Yield:

4 servings

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Ingredients

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Original recipe (1X) yields 4 servings

2 hard bread cakes, such as Purity®, split horizontally
1 pound salt cod steaks, skinned and cut into 1/2-inch strips
1 teaspoon salt
½ pound fatback, diced

Directions

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.

Cook’s Note

Diced bacon or pancetta can be substituted for the fatback.

If you are using fresh fish: Pour the cooked fatback or bacon or pancetta with drippings over the uncooked fish in a 2 quart (2L) baking dish; bake at 350 degrees F (180 degrees C) until fish is opaque and flakes easily with a fork, about 15 minutes. Any fresh white fish can be used in this manner although cod is preferable. Remove any bones before combining with the prepared hard bread.

I like to serve this with 2 cups (500ml) boiled frozen peas, to which I add 1 tablespoon (15ml) lemon juice after cooking and draining.

Nutrition Facts (per serving)

930	Calories
53g	Fat
31g	Carbs
77g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 930
% Daily Value *
Total Fat 53g	68%
Saturated Fat 19g	95%
Cholesterol 205mg	68%
Sodium 8763mg	381%
Total Carbohydrate 31g	11%
Dietary Fiber 1g	4%
Total Sugars 1g
Protein 77g	153%
Vitamin C 4mg	4%
Calcium 183mg	14%
Iron 3mg	16%
Potassium 1744mg	37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Fish and Brewis with Scruncheons

Ingredients

Directions

Cook’s Note

Nutrition Facts (per serving)

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