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Kokotxas al pilpil
Kokotxas al pilpil
kokotxas al pilpil is a delicious Basque dish. Kokotxas are the tender cheeks of hake fish, cooked in a flavorful pilpil sauce made with olive oil, garlic, and sometimes chili pepper.
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Ingredients
- 2 pounds kokotxas (hake cheeks)
- 1 cup extra virgin olive oil
- 6 cloves garlic thinly sliced
- 1 dried chili pepper optional
- Salt to taste
- Parsley chopped (for garnish)
Instructions
- Rinse the kokotxas under cold water and pat them dry with a paper towel. Season them with salt on both sides.
- Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and dried chili pepper (if using) and cook until the garlic turns golden brown. Be careful not to burn it.
- Remove the garlic and chili pepper from the skillet, and set them aside for later use.
- In the same skillet, add the kokotxas and cook them gently for about 5-7 minutes, turning them occasionally, until they are cooked through and tender. The kokotxas should be opaque and flaky.
- Once the kokotxas are cooked, remove them from the skillet and set them aside on a serving dish or individual plates.
- Pour the hot olive oil from the skillet over the kokotxas. Add the reserved garlic and chili pepper on top for added flavor.
- Garnish with freshly chopped parsley for a pop of color and freshness.
- Serve the kokotxas al pilpil immediately with some crusty bread or rice to soak up the delicious sauce.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 644kcal (32%)Carbohydrates: 2g (1%)Protein: 39g (78%)Fat: 54g (83%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 6gMonounsaturated Fat: 39gSodium: 170mg (7%)Potassium: 849mg (24%)Fiber: 0.1gSugar: 0.1gVitamin A: 34IU (1%)Vitamin C: 1mg (1%)Calcium: 102mg (10%)Iron: 3mg (17%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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