Fish and Brewis with Scruncheons recipe
All Recipes Breakfast and Brunch Recipes Meat and Seafood Seafood
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
Nutrition Info
- 929.6 caloriescarbohydrate: 30.5 gcholesterol: 204.8 mgfat: 53.2 gfiber: 1 gprotein: 76.5 gsaturatedFat: 18.9 gservingSize: -sodium: 8763.3 mgsugar: 0.5 gtransFat: : -unsaturatedFat: : -
Directions Fish and Brewis with Scruncheons
Directions
-
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.