FISH AND BREWIS WITH SCRUNCHEONS

Fish and Brewis with Scruncheons image

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.

Provided by bpvanderburg

Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood

Time 8h50m

Yield 4

Number Of Ingredients 4

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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
½ pound fatback, diced

Steps:

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.

Nutrition Facts : Calories 929.6 calories, Carbohydrate 30.5 g, Cholesterol 204.8 mg, Fat 53.2 g, Fiber 1 g, Protein 76.5 g, SaturatedFat 18.9 g, Sodium 8763.3 mg, Sugar 0.5 g