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How to make kokotxas al pil-pil

Tradicional from the Basque country

2707
STEPS
INGREDIENTS
Cod throats. Can be hard to find. Use a fillet of cod with the skin. It will work just as well.

Cod throats. Can be hard to find. Use a fillet of cod with the skin. It will work just as well.

The other side. Make sure they are dry

The other side. Make sure they are dry

Before you start put a bowl in the freezer

Before you start put a bowl in the freezer

Garlic from weeks ago

Garlic from weeks ago

Garlic, a spicy touch and the throats

Garlic, a spicy touch and the throats

Need a little trimming

Need a little trimming

Nothing complicated

Nothing complicated

Peel the garlic

Peel the garlic

Slice

Slice

Our most used ingredient. Use less if you are on a diet.

Our most used ingredient. Use less if you are on a diet.

Garlic and the spicy thing

Garlic and the spicy thing

Dancing together.

Dancing together.

Bubbles... Let it cook on low heat for 5 minutes or so.

Bubbles... Let it cook on low heat for 5 minutes or so.

Drop your kokotxas in a dry and cold plate.

Drop your kokotxas in a dry and cold plate.

Wait... It gets better.

Wait... It gets better.

Let the olive oil temperature drop bellow luke warm, but not completely cold. Have a little bit of water ready... Or txakoli.

Let the olive oil temperature drop bellow luke warm, but not completely cold. Have a little bit of water ready... Or txakoli.

Starts to emulsify

Starts to emulsify

almost there

almost there

Done

Done

Salt and pepper

Salt and pepper

Old chives if you have them

Old chives if you have them

Sprinkle

Sprinkle

There you go

Leftover from 4th of July maybe.

Leftover from 4th of July maybe.

Go for it

Go for it

  • Cod or hake throats
  • Olive oil
  • Salt
  • Pepper
  • Spicy pepper