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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.
Ingredients
Method
- 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.
Nutrition
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