Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

prep:
15 mins
cook:
35 mins
additional:
8 hrs
total:
8 hrs 50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

930 calories; protein 76.5g; carbohydrates 30.5g; fat 53.2g; cholesterol 204.8mg; sodium 8763.3mg. Full Nutrition
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Reviews (9)

Most helpful positive review

Rating: 5 stars
03/21/2015
Nothing beats a NFLD supper like this dish! Can't get any more Newfie other than cod tongues of course! Read More
(5)
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/21/2015
Nothing beats a NFLD supper like this dish! Can't get any more Newfie other than cod tongues of course! Read More
(5)
Rating: 5 stars
06/22/2016
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. Read More
(2)
Rating: 5 stars
09/22/2016
I can't have fish and brewis without onions! Fry some onions in with the pork grease and yum yum!! Read More
(1)
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Rating: 4 stars
03/24/2020
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. Read More
Rating: 4 stars
07/29/2021
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 Read More