Ingredients with Measurements:
- 1 pound of kokotxas (hake or cod cheeks)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup of red wine
- 1 cup of fish stock
- 1 tablespoon of tomato paste
- 1 teaspoon of smoked paprika
- 1 bay leaf
- Salt and pepper to taste
- Olive oil for cooking
Special equipment needed:
- Large pot or Dutch oven with a lid
Step-by-step instructions:
1. Heat a tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent, about 5 minutes.
3. Add the tomato paste, smoked paprika, and bay leaf to the pot and stir to combine.
4. Pour in the red wine and fish stock and bring the mixture to a simmer.
5. Add the kokotxas to the pot and season with salt and pepper to taste.
6. Cover the pot with a lid and let the kokotxas stew in the red wine mixture for 15-20 minutes, or until they are cooked through and tender.
7. Serve the kokotxas hot, garnished with fresh parsley or chopped green onions.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat for sautéing, simmer for stewing.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 220
Fat: 7g
Carbohydrates: 7g
Protein: 25g
Sodium: 500mg
Sugar: 2g
Substitutions for ingredients:
- Kokotxas can be substituted with any firm white fish, such as cod or halibut.
- Fish stock can be substituted with chicken or vegetable stock.
- Red wine can be substituted with white wine or sherry.
Variations:
- Add diced potatoes or carrots to the stew for extra flavor and texture.
- Use different spices, such as cumin or coriander, to add a different flavor profile to the dish.
- Add a splash of vinegar or lemon juice to the stew for a tangy kick.
Tips and tricks:
- Be sure to season the kokotxas with salt and pepper to taste before stewing them in the red wine mixture.
- Use a good quality red wine for the best flavor.
- Let the kokotxas stew in the red wine mixture until they are cooked through and tender.
Storage instructions:
Leftover kokotxas stew can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kokotxas stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the kokotxas stew in individual bowls or on a large platter for family-style dining.
Garnishes:
Garnish the kokotxas stew with fresh parsley or chopped green onions for a pop of color and flavor.
Pairings:
Serve the kokotxas stew with crusty bread or rice to soak up the flavorful sauce.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots
- A simple green salad with a vinaigrette dressing
- Garlic bread or crostini
Troubleshooting advice:
- If the kokotxas are not cooked through after 20 minutes, continue to simmer them in the red wine mixture until they are tender.
- If the stew is too thick, add more fish stock or water to thin it out.
Food safety advice:
- Be sure to cook the kokotxas to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftover kokotxas stew in the refrigerator for up to 3 days.
Food history:
Kokotxas stewed in red wine is a traditional Basque dish that has been enjoyed for generations.
Flavor profiles:
This dish is savory and rich, with a deep flavor from the red wine and smoked paprika.
Serving suggestions:
Serve the kokotxas stew with a glass of red wine for a complete dining experience.
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Region: Basque
Taste: Savory, Rich, Tangy, Herbaceous, Umami