Boneless salt cod is soaked, gently poached and served with boiled potatoes and onion. Crisp salt-pork scrunchions, a little butter, parsley and lemon make a simple Newfoundland and Labrador-style finish. This plate-style version leaves out hard bread, the defining element of fish and brewis.
Salt fish and potatoes is a practical outport-style meal built around preserved cod and a filling pot of potatoes. Some St. John’s household versions cook the fish, potatoes and onion together and serve them with drawn butter. It sits close to fish and brewis, whose hard bread is soaked and cooked with salt cod; some communities add potatoes to brewis too. This recipe is one plate-style version, not a universal formula.
Step 1Rinse the dried salt cod. Cover it with cold water in a non-reactive bowl, refrigerate for 24 hours and change the water 3 times. Drain, rinse, remove any skin or bones, and measure 350 g desalted fish. If the package gives a different soaking instruction, follow it; thicker pieces may need longer.
Step 2Put the potatoes and onion in a large saucepan, cover with fresh water and bring to a boil. Simmer for 15–20 minutes until the potatoes are tender when pierced. Drain well.
Step 3Put the desalted cod in a separate saucepan and cover with fresh water. Bring just to a gentle simmer and cook for 10–15 minutes, until opaque and flaky. The thickest part must reach 70°C / 158°F. Drain and divide into large flakes.
Step 4While the fish cooks, render the salt pork in a skillet over medium-low heat for 6–8 minutes, turning occasionally, until crisp and golden. Lift out the scrunchions and reserve the rendered fat.
Step 5Arrange the fish, potatoes and onion on a warm platter. Melt the butter with 15 ml of the reserved pork fat and the pepper; spoon over the food. Finish with scrunchions, parsley and lemon wedges. Taste before adding salt.
Serve while warm. If the cod still tastes very salty after soaking, soak it longer in fresh cold water in the refrigerator and change the water again. Keep the cod covered and refrigerated during the soak. Keep the raw or rehydrating fish separate from ready-to-eat food; wash hands, utensils and surfaces after handling.
Cool leftovers promptly in shallow containers and refrigerate within 2 hours. Use within 2–3 days or freeze. Reheat leftovers to 74°C / 165°F. Salt cod can remain high in sodium even after soaking, and the amount varies by product.
These rounded values are an ingredient-based estimate for one of 4 servings, not a laboratory result. Salt cod varies considerably in sodium after soaking; check the package and expect the actual amount to differ.
Contains fish; the recipe also contains pork. Check salt-cod and salt-pork labels for additional allergens and cross-contact information. Keep the fish refrigerated while soaking, keep it separate from ready-to-eat foods, and cook the thickest piece to 70°C / 158°F. Refrigerate leftovers within 2 hours, use within 2–3 days or freeze, and reheat to 74°C / 165°F.
No. Keep it covered in the refrigerator throughout soaking; follow the package directions if they specify a longer soak.
