Entree: Canada – Atlantic Canada – Fish and Brewis (Salted cod and hardtack boiled together and served with rendered pork fat and onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Additional 12 hrs

Total 13 hrs

Ingredients

- 1 lb (454 g) salted cod, rinsed and drained
- 8 oz (225 g) hardtack or ship's biscuit, broken into pieces
- 6 oz (170 g) salt pork or saltback, diced
- 6 oz (170 g) onion, thinly sliced
- 2 tbsp (30 ml) butter
- 2 tbsp (30 ml) milk (optional)
- 1 bay leaf
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley (optional)
- Water for soaking and boiling

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place the salted cod in a large bowl and cover with cold water. Refrigerate and soak 12–24 hours, changing the water 2–3 times to remove excess salt.
2. Meanwhile, break the hardtack into bite-sized pieces and place in a separate bowl. Cover with warm water and let soak 1–2 hours until softened, then drain.
3. Put the soaked cod in a saucepan, cover with fresh water, add the bay leaf, and simmer gently 10–15 minutes until the cod flakes easily. Remove cod, reserve 1 cup (240 ml) of the cooking liquid, flake the cod into large pieces, and discard any bones and skin.
4. In a skillet over medium heat, add the diced salt pork and cook until fat is rendered and the pieces are crisp (scrunchions), about 8–10 minutes. Remove crisp pieces and leave the rendered fat in the pan.
5. Add the sliced onion to the rendered fat and cook until soft and golden, about 5–7 minutes.
6. Return the flaked cod and softened hardtack to the pan with the onions. Add 2 tbsp (30 ml) of the reserved cooking liquid and the butter. Gently fold to combine and heat through 2–3 minutes. Add milk if a creamier texture is desired.
7. Season with freshly ground black pepper to taste. Stir in chopped parsley if using.
8. Serve hot, sprinkled with the reserved scrunchions on top.

1. Place the salted cod in a large bowl and cover with cold water. Refrigerate and soak 12–24 hours, changing the water 2–3 times to remove excess salt.
2. Meanwhile, break the hardtack into bite-sized pieces and place in a separate bowl. Cover with warm water and let soak 1–2 hours until softened, then drain.
3. Put the soaked cod in a saucepan, cover with fresh water, add the bay leaf, and simmer gently 10–15 minutes until the cod flakes easily. Remove cod, reserve 1 cup of the cooking liquid, flake the cod into large pieces, and discard any bones and skin.
4. In a skillet over medium heat, add the diced salt pork and cook until fat is rendered and the pieces are crisp (scrunchions), about 8–10 minutes. Remove crisp pieces and leave the rendered fat in the pan.
5. Add the sliced onion to the rendered fat and cook until soft and golden, about 5–7 minutes.
6. Return the flaked cod and softened hardtack to the pan with the onions. Add 2 tbsp (30 ml) of the reserved cooking liquid and the butter. Gently fold to combine and heat through 2–3 minutes. Add milk if a creamier texture is desired.
7. Season with freshly ground black pepper to taste. Stir in chopped parsley if using.
8. Serve hot, sprinkled with the reserved scrunchions on top.