The exquisite cocochas or kokotxas, as they are said in Eusquera, are extremely popular in Basque cuisine, where we can find them cooked in multiple ways. They correspond to the lower part of the head of the fish, that is, to the chin, and have a soft texture and a unique flavor. Without a doubt, they are the most juicy part of cod and, therefore, it is not surprising that they are so appreciated. One of the most popular ways of cooking cocochas is Pil Pil, an emulsified sauce also very characteristic of the Basque Country. If you also want to learn to prepare this recipe, follow the instructions we share in recipes to know how to make cod cocochas to the pil pil.
| 🚻 2 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make cod cocochas to the Pil Pil: |
| 500 grams of cod cocochas 200 milliliters of extra virgin olive oil |
| ADDITIONAL CHARACTERISTICS: Average cost, little spicy, confit, |
Ingredients to make cod cocochas to the Pil Pil:
1. To prepare this incredible dish of cocochas to the Pil Pil, few ingredients are needed, but some skill to link the sauce and form the Pil Pil, which must always be done calm first. That said, clean the cocochas well and cut them if their pieces are too large.
2. Peel the garlic cloves. To do this, hit the teeth with the flat or flat part of a knife, thus the skin is very easily detached. Then, cut the garlic in sheets and sauté them in a clay casserole along with the cayenne and a stream of olive oil. When they are a little golden, take them out and reserve them for later.
3. Turn off the heat, let the oil be a little turned and add the pieces of cocochas in the casserole with the laurel. To confer a little, cook them slowly and over very low heat for approximately 4 minutes.
Trick: The texture of the cococha is very jelly and therefore when cooking is always meloss. They should not be cooked more of the stipulated time.
4. After the minutes, add the garlic in sheets and see adding oil little by little to be able to link it with the juice of the cocochas, always with the lukewarm oil and without letting it heat more than the account. To emulsify the sauce, take the casserole through the handles or extremes with cloths so as not to burn and moleate making circular movements until you see that it is taking a thick texture and becomes a white-yellowish color color.
Trick: There are also those who bind the sauce by removing the cocochas and using a fine mesh strainer, making circular and rapid movements in the oil. The emulsion is achieved thanks to the oil mixture with the fish juice.
5. A good trick to chop the easy and waste parsley is to introduce it into the blender vessel and chop it with scissors. In this way, you can chop it to the size you want and without wasting an apex. You will use the chopped parsley to decorate the dish when serving.
6. You have already prepared your dish! In this case, we have accompanied the recipe for cod cocochas to the Pil Pil with grilled green asparagus and crispy bread toast, although there are many more accompaniments that will fit perfectly with this dish.
