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Corned Hake

by

Ingredients:

  • 2-1/2 pounds hake
  • table salt
  • salt pork
  • boiled potatoes
  • stewed tomatoes

Instructions:

Place hake in a flat pan, salt liberally, and leave overnight in a cool place. The next day, rinse the fish and taste it. If it is still salty, rinse again. Boil hake 15 minutes. While fish is boiling, fry salt pork slowly. Serve hake with salt pork, boiled potatoes, and stewed tomatoes.
Updated Friday, June 7th, 2002
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2 Responses to Corned Hake

  1. Anonymous January 19, 2005 at 3:17 pm #

    Different, but not “outstanding.”

  2. Anonymous February 1, 2006 at 7:15 pm #

    Use fresh tomatoes,and onions of all sorts.

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