Corned Hake and Potatoes

Course Main Dish
Cuisine Seafood


  • 1-2 pounds hake
  • 1-2 pounds potatoes
  • butter to taste
  • 1 onion sliced
  • 1 cup vinegar
  • salt pork save pork fat
  • salt and pepper to taste


  • Place onion slices in vinegar in a bowl and cover. Let marinate for at least 2 hours, (longer is better).
  • Place hake in a dish, salt generously. Refrigerate for 2-4 hours, covered with a lid so that it will ‘corn.’
  • Take hake out of refrigerator and rinse thoroughly, cover again with cold water and boil until flaky.
  • While hake is cooking, boil potatoes and mash them, add desired amount of butter, salt and pepper.
  • Dice salt pork and fry until crispy.
  • Drain hake when it is done, then serve over mashed potatoes. Top with onions, salt pork, and fat rendered from pork.
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