Fish and brewis with scrunchions

The night before, cover the cod and hardtack separately with cold water in separate containers. Refrigerate the cod. Soak for about 480 min. Drain both and discard the soaking water.

Peel and slice the potatoes. Cover with fresh water and boil for about 15 min, until tender, then drain. Meanwhile, cover the cod with fresh water in another saucepan. Gently simmer for 12 min, until it flakes, then drain and check for bones. Cover the hardtack with fresh water, bring to the boil and remove from the heat immediately. Rest for 10 min, then drain well and break up the softened bread. Discard all cooking water.

Finely dice the salt pork, then measure the stated amount. While the other ingredients cook, peel and slice the onions. Render the diced pork in a frying pan over medium heat until crisp and golden. Lift out the scrunchions with a slotted spoon, leaving the fat in the pan. Fry the onions in it for about 12 min, until golden. Serve the cod, bread, potatoes and onions together. Add the optional pepper and finish with the scrunchions and hot fat.