4 pieces of
2 lbs salt cod fillet
1/2 lb salt pork fat back
Soak hard bread in cold water overnight.
Soak salt fish in a separate pot in cold water
Drain fish, add fresh water and boil for 20 minutes.
While fish is cooking, cut salt pork fat back into
small cubes and fry to a crunchy golden brown.
Once cooked, they are called "scrunchions".
Drain hard bread (after soaking, it is now "brewis"
- pronounced brews), flake into
small chunks with a fork.
Drain fish. When draining the cooked fish, use some
of the hot cooking water to cover the brewis to heat
it. Drain when heated through.
Flake fish into small pieces and combine with brewis.
Cover with scrunchions and serve.