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Corned Hake

Fresh hake
Coarse salt
Pork scraps

Split the fresh hake, roll it in plenty of coarse salt. Let stand overnight. Then put the fish in a pot of cold water, bring it to a boil and let it boil until the meat falls from the bone. If too salty, change the water and bring again to a boil. Serve with pork scraps (salt pork diced and fried to crispy golden brown.)

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