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Kokotxas de Merluza al Pil Pil

Serves 4 to 6 Entree seafood, Fish

Kokotxas de Merluza al Pil Pil

Kokotxas de Merluza al Pil Pil is a beloved staple in the homes of San Sebastián, where it graces tables with comforting regularity. This dish is an exemplar of everyday Basque cooking, handed down through generations without the need for written guidance. In this rendition, the focus remains on simplicity and abundance, reflecting the generous spirit of Spanish family meals.

The dish should envelop the palate with the silky texture of hake cheeks, harmoniously mingling with the gentle warmth of garlic and the subtle heat of dried guindilla. A verdant sprinkle of flat-leaf parsley provides a fresh contrast, while the olive oil ties everything together with its rich, fruity notes. Salt is added with a discerning hand, enhancing rather than overpowering the delicate flavors.

Ingredients

  • 600 ghake kokotxas — cleaned
  • 200 mlextra virgin olive oil
  • 6 clovesgarlic — thinly sliced
  • 1dried guindilla chili
  • 3 tbspflat-leaf parsley — chopped
  • to tastefine sea salt

Method

  1. Begin by cleaning the 600 g of hake kokotxas under cold running water to remove any impurities. Pat them dry thoroughly with paper towels to ensure they sear properly and do not steam in their own moisture. Set aside on a plate.
  2. Peel and thinly slice 6 cloves of garlic. In a large, shallow pan, pour 200 ml of extra virgin olive oil and add the sliced garlic. Heat the pan over low heat, allowing the garlic to slowly infuse the oil, stirring occasionally until the garlic becomes golden and fragrant, but not burnt.
  3. Add 1 dried guindilla chili to the pan, breaking it in half to release its heat into the oil. Continue to cook on low heat for another minute, letting the chili infuse its flavor. The oil should now have a warm, spicy aroma.
  4. Carefully place the kokotxas into the pan, arranging them in a single layer. Increase the heat slightly to medium-low. Allow the kokotxas to cook gently, shaking the pan occasionally to help the sauce emulsify and thicken. Cook until the kokotxas turn opaque and just firm, which indicates they are done.
  5. Once the kokotxas are cooked, remove the pan from the heat. Finely chop 3 tablespoons of flat-leaf parsley and sprinkle it over the dish. Taste and season with fine sea salt to your preference.
  6. Serve the Kokotxas de Merluza al Pil Pil immediately, ensuring the sauce remains glossy and the flavors are fresh. Enjoy this traditional dish as it is meant to be, with the simplicity and warmth of home cooking.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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