Fish and Brewis with Scruncheons

Fish and Brewis with Scruncheons

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bpvanderburg 0

"A traditional 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 favourite steamed vegetable."
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8 h 50 m servings 930 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 930 kcal
  • 46%
  • Fat:
  • 53.2 g
  • 82%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 76.5 g
  • 153%
  • Cholesterol:
  • 205 mg
  • 68%
  • Sodium:
  • 8763 mg
  • 351%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


  • Cook's Notes:
  • Diced bacon or pancetta can be substituted for the fatback.
  • If you are using fresh fish: Pour the cooked fatback or bacon or pancetta with drippings over the uncooked fish in a 2 quart (2L) baking dish; bake at 350 degrees F (180 degrees C) until fish is opaque and flakes easily with a fork, about 15 minutes. Any fresh 'white' fish can be used in this manner although cod is preferable. Remove any bones before combining with the prepared hard bread.
  • I like to serve this with 2 cups (500ml) boiled frozen peas, to which I add 1 tablespoon (15ml) lemon juice after cooking and draining.



Nothing beats a NFLD supper like this dish! Can't get any more Newfie, other than cod tongues, of course!

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