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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Recipe Summary

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 153% DV; carbohydrates 30.5g 10% DV; fat 53.2g 82% DV; cholesterol 204.8mg 68% DV; sodium 8763.3mg 351% DV. Full Nutrition

Reviews (4)

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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)
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 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