Artículo RevisadoRecetas

KOKOTXAS (HAKE CHEEKS)

Escrito por Equipo EditorialRevisado por Walter C

Table of Contents

KOKOTXAS (HAKE CHEEKS)

KOKOTXAS (HAKE CHEEKS). Alimento Base: Hake cheeks, Season the kokotxas and toast the chopped garlic in oil until the garlic is golden-brown. Then add the kokotxas skin side up and add the white wine, little by little. Remove the pan and stir so...
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Tiempo de preparación 20 minutos
Tiempo Total 20 minutos
Raciones: 4 comensales
Plato: Hake cheeks
Cocina: Spain
Ingredients Method

Ingredientes
  

  • 800 g of clean kokotxas hake cheeks
  • 400 ml olive oil
  • 2 tablespoons of white wine
  • 4 to 6 tablespoons fish stock
  • 1 clove chopped garlic
  • Chopped parsley

Method
 

  1. Preparation
  2. Season the kokotxas and toast the chopped garlic in oil until the garlic is golden-brown.
  3. Then add the kokotxas skin side up and add the white wine, little by little.
  4. Remove the pan and stir so that the sauce binds.
  5. Before serving, add the chopped parsley and boil briefly.