- 2 lbs corned fish (cod)
- 18 sm potatoes
- 1 lg onion, chopped
- ½ lb salt pork (cut-up in sm pieces)
Bring potatoes to a boil and simmer for 15 minutes. Add fish (skin down) and cook for another 10-15 minutes or until fish is chalk white and potatoes are tender. Remove from heat and drain water. Place on a serving dish.
While cod is simmering; in a skillet (low-med heat), fry salt pork until golden brown (or until all fat is extracted or rendered). Remove salt pork and add onions. Cook onions until golden brown and remove from heat. Pour pork fat and onions over fish and potatoes. Garnish with scrunchions and a slice of lemon. This is excellent with homemade fresh bread and molasses and yes, a good cup of steeped tea.
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