Fish and Brewis with Scruncheons

Fish and Brewis with Scruncheons

0 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    8 h 50 m
bpvanderburg
Recipe by  bpvanderburg

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 930 cal
  • 46%
  • Fat
  • 53.2 g
  • 82%
  • Carbs
  • 30.5 g
  • 10%
  • Protein
  • 76.5 g
  • 153%
  • Cholesterol
  • 205 mg
  • 68%
  • Sodium
  • 8763 mg
  • 351%

Based on a 2,000 calorie diet

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