Description
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.
Ingredients
- 2 hard bread cakes, such as Purity®, split horizontally
- 1 pound salt cod steaks, skinned and cut into 1/2-inch strips
- 1 teaspoon salt
- ½ pound fatback, diced
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 8 hrs 50 mins
Servings: 4