Salt Fish and Potatoes
Boiled desalted cod served over boiled potatoes with drawn butter or scrunchions, one of Newfoundland's plainest and oldest fishing meals.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 400 kcal
Equipment
- •Two saucepans
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 400 kcal
- fat
- 16 g
- carbs
- 36 g
- protein
- 30 g
- calories
- 400
Instructions
- 1
Drain the desalted cod, cover with fresh cold water in a saucepan and bring to a gentle simmer for 10-12 minutes until it flakes easily.
- 2
Meanwhile boil the potatoes in a separate pot of water until fork-tender.
- 3
Fry the diced salt pork in a skillet until crisp to make scrunchions, adding the onion if using and cooking until softened.
- 4
Drain the cod and flake it, removing any bones or skin.
- 5
Drain the potatoes and arrange with the flaked fish on plates.
- 6
Top with scrunchions and their fat, or drizzle with melted drawn butter, and finish with pepper.
Chef's tips
If the cod tastes at all too salty after soaking, simmer it a further 5 minutes in fresh water and taste again before serving.
Ingredient substitutions
- drawn butter → scrunchions, or both together
- salt pork → bacon
Storage
Keeps 1-2 days covered in the fridge.
Reheating
Reheat gently in a covered pan with a splash of water.
Common mistakes to avoid
- •Not changing the soaking water enough times, leaving the fish overly salty
- •Overboiling the cod so it turns stringy
Serving suggestions
Cooked Salt Fish and Potatoes?
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