Corned Hake, Potatoes, and Pork Scraps

Corned hake and boiled potatoes are mashed together and topped with crispy salt pork and onions in this traditional Maine fish supper.

• Preparation Time: 25 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 20 mins
• Calories: 701 Calories

Ingredients

• salt to taste
• salt and ground black pepper to taste
• 3 tablespoons salt
• 2 tablespoons white vinegar, or to taste
• 3 pounds skinned hake fillets
• 3 tablespoons oil, or to taste
• 1 large onion, thinly sliced, or to taste
• 16 boiling potatoes
• ½ pound salt pork, thinly sliced

Recipe Instructions

Step 1

Place hake in a deep dish and sprinkle generously with 3 tablespoons salt. Cover with plastic wrap and refrigerate until salt is absorbed, 2 to 3 days.

Step 2

Whisk oil, vinegar, salt, and black pepper together in a bowl. Add onion; mix well to combine. Let marinate in the refrigerator until serving.

Step 3

Rinse hake with cold water and place in a large pot. Pour in water to nearly cover; bring to a boil. Reduce heat and simmer until easily flaked with a fork, about 20 minutes. Remove from water and transfer to serving plates.

Step 4

Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and divide among serving plates.

Step 5

Heat a skillet over medium heat; fry salt pork until lightly browned and crisp, about 5 minutes.

Step 6

Mash hake and potatoes together with a fork. Mix in slices of crispy salt pork and spoonfuls of fat from the skillet. Top with a few sliced onions and serve.