Kokotxas al pil-pil – fish cheeks in garlic oil

Name: Kokotxas al pil-pil – fish cheeks in garlic oil
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 people
Cuisine: Basque
Ingredients: 500 g kokotxas (throat pieces of cod or hake); 250 ml mild olive oil; 4 garlic cloves, sliced; 1 guindilla (dried mild chilli); 1 tbsp chopped parsley; sea salt

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.

Fish & Seafood category

20 MIN Vorbereitung

10 MIN Kochzeit

4 people portions

Zubereitung

Garlic oil

Warm the olive oil gently in a cazuela, letting the garlic and guindilla turn golden over low heat for 3 minutes, then remove.

Gentle cooking

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.

Binding the pil-pil

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.

Why this wine?

To Louré:

With body and quiet depth, the Louré carries the melting texture without overpowering the fine delicacy.

To Caprice:

The Caprice cuts through the oil with flinty, saline acidity and brings out the tenderness of the kokotxas with particular clarity.