Ingredients with Measurements:
- 1 pound of kokotxas (hake cheeks)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 cup of fresh parsley leaves, chopped
- 1/2 cup of fresh cilantro leaves, chopped
- 1/2 cup of olive oil
- 1/4 cup of white wine
- Salt and pepper to taste
Special equipment needed:
- Large skillet or frying pan
- Blender or food processor
Step-by-step instructions:
1. Rinse the kokotxas under cold water and pat them dry with paper towels. Season them with salt and pepper.
2. In a large skillet or frying pan, heat the olive oil over medium-high heat. Add the chopped onion, garlic, and green bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are soft and fragrant.
3. Add the kokotxas to the skillet and cook for 3-4 minutes on each side, until they are golden brown and cooked through.
4. Remove the kokotxas from the skillet and set them aside on a plate.
5. In a blender or food processor, combine the fresh parsley, cilantro, and white wine. Blend until smooth.
6. Pour the green sauce into the skillet and cook over medium heat for 5-7 minutes, until it thickens slightly.
7. Return the kokotxas to the skillet and spoon the green sauce over them. Cook for another 2-3 minutes, until the kokotxas are heated through and coated in the sauce.
8. Serve the kokotxas in green sauce hot, garnished with additional chopped parsley or cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for the skillet or frying pan
Medium heat for the green sauce
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 28g
Protein: 17g
Carbohydrates: 7g
Fiber: 2g
Sugar: 3g
Sodium: 300mg
Substitutions for ingredients:
- Kokotxas can be substituted with any firm white fish, such as cod or halibut.
- White wine can be substituted with chicken or vegetable broth.
- Parsley and cilantro can be substituted with any fresh herbs, such as basil or mint.
Variations:
- Add a pinch of red pepper flakes to the green sauce for a spicy kick.
- Serve the kokotxas in green sauce over rice or pasta for a heartier meal.
- Use the green sauce as a marinade for grilled chicken or shrimp.
Tips and tricks:
- Be careful not to overcook the kokotxas, as they can become tough and rubbery.
- Use a high-quality olive oil for the best flavor.
- Make the green sauce ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
Store any leftover kokotxas in green sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kokotxas in green sauce in a skillet over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the kokotxas in green sauce on a large platter, garnished with fresh herbs and lemon wedges.
Garnishes:
Chopped parsley or cilantro
Pairings:
- Serve with a crisp green salad and crusty bread.
- Pair with a light white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables, such as carrots or asparagus.
- Garlic mashed potatoes.
Troubleshooting advice:
- If the green sauce is too thick, add a splash of water or broth to thin it out.
- If the kokotxas are sticking to the skillet, add a little more olive oil to the pan.
Food safety advice:
- Make sure the kokotxas are cooked through before serving.
- Store any leftover kokotxas in green sauce in the refrigerator for up to 3 days.
Food history:
Kokotxas in green sauce is a traditional Basque dish that highlights the region's love of seafood and fresh herbs.
Flavor profiles:
The kokotxas are tender and mild, while the green sauce is bright and herbaceous.
Serving suggestions:
Serve the kokotxas in green sauce as a main course for a special dinner or celebration.
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Region: Basque