Fish and Brewis (Print Version)
# Ingredients:
01 -
1 lb boneless salted cod, soaked in cold water overnight
02 -
3 large potatoes, peeled and sliced
03 -
6 biscuits of hard tack, soaked in water
04 -
3 small onions, sliced
05 -
1 cup salted pork fat, diced
06 -
1 lemon
07 -
Fresh parsley for garnish
08 -
Salt and fresh cracked black pepper
# Instructions:
01 -
In a large pot, bring the peeled and sliced potatoes to a simmer and cook for 5 minutes.
02 -
Drain the excess water off the soaked hard tack and add it to the potato pot. Continue simmering for about 10 minutes.
03 -
In a separate small pot, add the drained salt cod and top up with fresh water. Bring the salt cod to a boil, reduce the heat to medium, and simmer for about 15 minutes.
04 -
In a large skillet, slowly render the pork scrunchion fat until crispy and golden brown.
05 -
Drain off 75% of the pork fat and reserve it for later to top the dish.
06 -
Sauté the sliced onions with the crispy pork scrunchions until the onions reach a deep golden brown, about 15 minutes.
07 -
Drain both the potato and hard tack as well as the salt cod. Stir them into the crispy onion pan. Taste the mixture and adjust seasoning, keeping in mind the salt cod and scrunchions are both salty.
08 -
Transfer the entire mixture into an oven-safe dish. Top with additional pork fat drippings if desired and broil under the oven's broiler setting for 5-10 minutes or until a golden crust forms.
09 -
Top with freshly chopped parsley and a squeeze of lemon juice before serving.
# Notes:
01 -
Ensure salted cod is soaked overnight to remove excess salt.
02 -
Hard tack biscuits must be fully softened in water before cooking.