Kokotxas (hake cheeks)

Name: Kokotxas (hake cheeks)
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Basque
Ingredients: 800g Hake Cheeks (Kokotxas), cleaned and patted dry; 3 1/2 cloves of Garlic, thinly sliced; 15g Fresh Parsley, finely chopped; 80ml Extra Virgin Olive Oil; 100ml Dry White Wine; 250ml Fish Stock, light

Silky, tender hake cheeks are gently poached in a fragrant garlic, white wine and fish-stock sauce, then finished with bright parsley and good olive oil. The result is an elegant, melt-in-your-mouth plate that highlights the natural sweetness of the kokotxas with a glossy, savory sauce—perfect with crusty bread or steamed potatoes.

Silky, tender hake cheeks are gently poached in a fragrant garlic, white wine and fish-stock sauce, then finished with bright pars... Show more

es-pv Traditional Basque Recipe

Health Grade

A · Excellent

Time

25 min

Price

3,89 €

Calories

342 kcal

low calorie

healthy

quick

gluten free

Method

Prep the ingredients

Pat the Hake Cheeks (Kokotxas) dry with paper towels if they have any surface moisture. Thinly slice the Garlic and finely chop the Fresh Parsley so everything is ready before the pan heats up.

Cook the garlic

Set a wide skillet over medium-low heat and warm the Extra Virgin Olive Oil until it shimmers. Add the garlic and cook for 1 minute, stirring often, until fragrant and pale blond.

Pan-fry the cheeks

Add the Hake Cheeks (Kokotxas) in a single layer and cook undisturbed for 2 minutes on the first side so they can set. Turn them gently and cook for 2 minutes more, just until opaque at the edges. Pour in the Dry White Wine and let it bubble for 1 minute, scraping the pan as it reduces slightly.

Simmer the sauce

Add the Fish Stock (light) and simmer for 3 minutes, gently swirling the pan now and then, until the sauce looks glossy and lightly coats the fish.