"Kokotxas" in pil pil sauce
The "kokotxas" of hake in the pil pil is a very typical dish in the Basque Country that is consumed especially at parties such as Christmas, given the high price of this fine bite.
If you've never made pil pil, be a little patient, as it's not a complicated sauce, but it's slightly laborious. Usually and traditionally it does not have parsley.
Preparation
1- COOKING
In a clay pot, preferably, or normal, heat plenty of olive oil. Brown the garlic lightly next to the "chillies", and remove both to a plate. Once the "kokotxas" are clean, place them skin side up in the pan and start shaking them from side to side in a circular motion.
The oil should never boil. We will notice that it is at the point when small bubbles form around the "kokotxas", this is the exact temperature point that the oil must have and it must remain so at all times.
2- THE PIL PIL
We will remove the pan from the heat, in the meantime we continue to shake it so that the sauce binds, as many times as necessary to prevent the oil from rising in temperature. If it goes down, we place it on the fire again until we see the bubbles, and so until we have the pil pil tied.
3- PRESENTATION
We serve immediately garnished with the garlic and the "pepper". The thickness of the sauce depends on the amount of oil used and personal taste.
Ingredients
500 gr of hake "kokotxas".
2 "chillies"
2 of garlic
30 ml of extra virgin olive oil
salt
