Search thousands of recipes reviewed by home cooks like you.

Fish and Brewis with Scruncheons

Fish and Brewis with Scruncheons

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    8 h 50 m
bpvanderburg

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Similar recipes