A traditional fish and brewis 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 favorite steamed vegetable.
Ingredients
- 2 hards bread cakes , such as Purity®, split horizontally
- 1 pound salt cod steaks , skinned and cut into 1/2-inch strips
- 1 teaspoon salt
- 0.5 pounds fatback , diced
Instructions
-
1
Place hard bread into a pot. Cover bread with several inches of cool water, place a lid on the pot, and soak for 8 hours to overnight. Also rinse salt cod under running cool water; place into a pot. Cover fish with several inches of cold water, cover with a lid, and soak in the refrigerator for 8 hours to overnight.
-
2
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.
-
3
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.
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4
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.
Nutrition Facts
Per serving
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