a typical meal from the provinces of Newfoundland and Labrador in Canada. Anyone following a low-fat or low-sodium diet should avoid this. Delicious to the max! Serve with steamed vegetables of your choice or boiled lemon-peas.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
- 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
| Calories | 930 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 205 mg |
| Dietary Fiber | 1 g |
| Protein | 77 g |
| Saturated Fat | 19 g |
| Sodium | 8763 mg |
| Sugars | 1 g |
| Fat | 53 g |
| Unsaturated Fat | 0 g |
Reviews
Being a newfoundlander I’ve cooked this for 20 plus years. First of all Newfoundland and Labrador it’s one povince. Secondly boil your fish for 15 to 20 minutes in one pot and then your bruise in a second pot just until the first few bubbles appear. Drain both and mixed together
Delicious dish. Fried onions are a must. Also when you fry the salt pork fat, pour the fat over the fish and brewis but reserve the actual scruncheons to sprinkle on top. I find if you blend in the scruncheons, they tend to get soft and it feels like you’re biting into little blobs of fat instead of crunchy salty goodness.
I can’t have fish and brewis without onions! Fry some onions in with the pork grease and yum yum!!
Great to see genuine Canadian cuisine on allrecipes. Just for the record: “Newfoundland and Labrador” is one Canadian province, not two. It was the last to join Confederation, in 1949.
Nothing beats a NFLD supper like this dish! Can’t get any more Newfie, other than cod tongues, of course!