Salt Cod with Scrunchions – Salted fish, fried pork
Salt Cod with Scrunchions is a classic Newfoundland dish that features rehydrated salt cod pan-fried to perfection, accompanied by scrunchions, which are crispy, rendered pork fat cubes. The combination of the flaky, salty fish with rich, savory pieces of pork creates a deeply flavorful and satisfying meal. Typically, the salt cod is soaked overnight to remove excess saltiness and soften the fish, allowing for a tender texture upon cooking. The scrunchions not only add a delectable crunch to the dish but also infuse the cod with a delightful pork flavor as they are often used to fry the fish in. Description by ChatGPT.
Welcome to a culinary journey to the coasts of Newfoundland, where traditional thrifty cooking gets elevated to a rustic yet delightful experience. Today's recipe hails from the heritage of hardworking fishermen: Salt Cod and Scrunchions—a dish that marries the simplicity of salted fish with the richness of rendered pork fat, balanced by the freshness of sautéed collard greens and a touch of vinegar for zest. Thanks to ThriftCultureNow, let’s create this comforting dish that tells a story with every bite.
Ingredients:
- 1 lb of salt cod
- 1 cup of diced salt pork (scrunchions)
- 3 tbsp vinegar (apple cider or white)
- Water, for soaking and poaching
- 3 cups of collard greens, chopped (optional)
- 2 large eggs, beaten (for scrambled eggs) (optional)
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Prep Time: 12 hours (for soaking the cod)
Cook Time: 30 minutes
Total Time: 12 hours 30 minutes
Servings: 4
Equipment:
- Large pan for rendering scrunchions
- Large bowl for soaking cod
- Medium pot for poaching cod
- Saute pan for collard greens
- Slotted spoon
- Paper-lined plate for draining
Instructions:
1. Prepare the Salt Cod:
a. At least 12 hours before you plan to cook, soak the salt cod in a large bowl of cold water to remove excess salt. Change the water a few times within this period.
b. When ready to cook, remove the cod from the water and gently poach it in a medium pot with enough water to cover it. The water temperature should be just enough to steam; avoid boiling. Cook the fish until tender, about 20 minutes. Once done, remove the cod from the pot and set aside to keep warm.
2. Render the Scrunchions:
a. While the fish is soaking, cube your salt pork into small pieces.
b. Place the cubed salt pork into a cold pan and slowly heat it up, rendering the fat and crisping the pork bits until golden brown. This process should be slow to achieve perfect scrunchions.
c. Once they are perfectly crisp, use a slotted spoon to transfer the scrunchions onto a newspaper-lined plate to drain the excess fat.
----Optional part---
3. Prepare the Collard Greens:
a. In a saute pan, wilt the collard greens over medium heat until they become tender.
b. Meanwhile, scramble the eggs in a separate pan and set aside.
4. Assemble the Dish:
a. Lay a bed of collard greens on each plate.
b. Place a portion of the poached salt cod on top of the greens.
c. Sprinkle the drained scrunchions over the cod.
d. Add scrambled eggs on the side, if desired.
e. Finish the dish with a generous splash of vinegar across the greens and cod to balance the flavors.
Cooking Tips:
- Ensure the salt pork bits are dried thoroughly before placing them in the pan to avoid splattering.
- The longer you soak the cod, the less salty it will be. Taste the water after a few changes to gauge the saltiness.
- Avoid high heat when poaching to ensure the fish stays tender.
A special shout out to the author ThriftCultureNow for sharing this nourishing, traditional recipe with us. For more savvy cooking inspiration, visit their YouTube channel at https://www.youtube.com/@ThriftCultureNow
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