Fish and Brewis
Salt cod and hardtack softened by overnight soaking, boiled together, and topped with crisp fried pork scrunchions.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 520 kcal
Equipment
- •Large bowl for soaking
- •Saucepan
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 22 g
- carbs
- 42 g
- protein
- 38 g
- calories
- 520
Instructions
- 1
Drain the desalted cod, cover with fresh water in a saucepan and simmer 10-12 minutes until flaking; drain and flake, discarding any bones or skin.
- 2
Drain the soaked hardtack and simmer gently in fresh water for 10 minutes until soft; drain well and break into pieces.
- 3
Meanwhile fry the diced salt pork in a skillet over medium heat until crisp and golden, along with the onion if using, to make scrunchions.
- 4
Combine the flaked fish and softened brewis in a warm bowl, tossing gently to mix.
- 5
Spoon the hot scrunchions and their rendered fat over the top.
- 6
Season with black pepper and serve immediately while hot.
Chef's tips
Taste a small piece of the cod after soaking; if still very salty, soak a few hours longer with one more water change before cooking.
Ingredient substitutions
- hardtack → stale crusty bread, though texture will differ
- salt pork → bacon, for a milder scrunchion
Storage
Best eaten fresh; leftovers keep 1 day covered in the fridge.
Reheating
Reheat gently in a covered skillet with a splash of water to loosen.
Common mistakes to avoid
- •Skipping or shortening the desalting soak, leaving the dish too salty
- •Oversoaking the hardtack into mush instead of a soft but intact texture
Serving suggestions
Cooked Fish and Brewis?
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