Fish and Brewis is a Newfoundland favourite, particularly popular for breakfast or as a comfort food meal. It’s made with salted cod (which has been soaked and flaked) and hardtack (a dense, dry biscuit that soaks up the flavours), served with crispy scrunchions (fried pork fat). This dish was a staple for fishermen, as the ingredients could last for weeks at sea, making it an enduring Newfoundland classic.

Ingredients

For the Jigg’s Dinner

1 lb salted cod (soaked overnight)
4 hardtack biscuits (or substitute with dry crackers or unsweetened biscuits)
1/4 cup butter
1 medium onion, chopped
1/2 cup cooking water (from the cod)
1/4 cup milk
Salt and pepper to taste
1/4 cup pork fat (or bacon, finely chopped)
Fresh parsley for garnish

Instructions

Prepare the Cod: Drain and flake the salted cod into bite-sized pieces.
Soak the Hardtack: Break the hardtack biscuits into pieces and soak them in water for 30 minutes, until softened.
Make Scrunchions: In a frying pan, cook the pork fat or bacon over medium heat until it becomes crispy and browned. Remove from heat and set aside.
Cook the Cod and Hardtack: In a pot, heat the butter and sauté the onion until soft and golden. Add the soaked hardtack and cooking water. Stir in the milk and cook until the mixture is heated through and the texture is creamy.
Serve: Gently fold in the flaked cod and stir. Season with salt and pepper to taste. Serve the dish hot, topped with the crispy scrunchions and a sprinkle of fresh parsley.

Nutrition Facts

Calories

433

Fat

29 g

Sat. Fat

8 g

Carbs

5 g

Fiber

0 g

Net carbs

5 g

Sugar

2 g

Protein

36 g

Sodium

4077 mg

Cholesterol

108 mg

Fish and Brewis with Scrunchions: A Hearty Seafaring Classic