Kokotxas al pil-pil – fish cheeks in garlic oil
Kokotxas — the tender throat pieces of cod or hake — are a Basque delicacy that demands trust: silky, gelatinous, almost melting. Bound into a pil-pil in emulsified garlic oil, a quiet highlight for connoisseurs.
Warm the olive oil gently in a cazuela, letting the garlic and guindilla turn golden over low heat for 3 minutes, then remove.
Season the kokotxas and lay them smooth-side down in the hand-warm oil (about 60 °C). Confit them very gently for 4–5 minutes — they should not fry, only poach.
Take the pan off the heat and swirl in circular motions until the oil and the released gelatine form a creamy, pale emulsion. Arrange with the garlic, guindilla and parsley.
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