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Fish and Brewis with Scruncheons

Rated as 4.67 out of 5 Stars

"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

8 h 50 m servings 930 cals
Original recipe yields 4 servings

Directions

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  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.

Footnotes

  • Cook's Notes:
  • 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; 53.2 g fat; 30.5 g carbohydrates; 76.5 g protein; 205 mg cholesterol; 8763 mg sodium. Full nutrition

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Reviews

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Nothing beats a NFLD supper like this dish! Can't get any more Newfie, other than cod tongues, of course!

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.