Ingredients with Measurements:
- 1 pound of kokotxas (hake cheeks)
- 1/2 pound of chorizo, sliced
- 1 pound of potatoes, peeled and cubed
- 1 onion, chopped
- 3 garlic cloves, minced
- 1/2 cup of white wine
- 1/2 cup of chicken broth
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed:
- Large skillet or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the chorizo slices and cook until browned, about 5 minutes.
3. Remove the chorizo from the skillet and set aside.
4. Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
5. Add the cubed potatoes to the skillet and cook until lightly browned, about 10 minutes.
6. Pour in the white wine and chicken broth and bring to a simmer.
7. Add the kokotxas to the skillet and season with salt and pepper.
8. Cover the skillet and simmer for 10-15 minutes, or until the kokotxas are cooked through and the potatoes are tender.
9. Serve hot, garnished with chopped parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for cooking
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 430
- Fat: 22g
- Carbohydrates: 28g
- Protein: 28g
Substitutions for ingredients:
- You can use any type of firm white fish instead of kokotxas.
- You can use any type of sausage instead of chorizo.
- You can use vegetable broth instead of chicken broth.
Variations:
- Add chopped tomatoes or red bell peppers for extra flavor and color.
- Use sweet potatoes instead of regular potatoes for a healthier twist.
- Add a pinch of saffron for a more complex flavor.
Tips and tricks:
- Make sure to brown the chorizo well before removing it from the skillet, as this will add extra flavor to the dish.
- Don't overcook the kokotxas, as they can become tough and rubbery.
- Use a good quality white wine for the best flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the kokotxas with chorizo and potatoes in individual bowls, garnished with chopped parsley.
Garnishes:
- Chopped parsley
Pairings:
- Serve with a crusty bread and a green salad for a complete meal.
Suggested side dishes:
- Green salad
- Crusty bread
Troubleshooting advice:
- If the potatoes are not cooking through, add a splash of water or broth to the skillet and cover it with a lid to steam them.
Food safety advice:
- Make sure to cook the kokotxas and chorizo to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Kokotxas are a traditional Basque dish made from the cheeks of hake, a type of white fish commonly found in the Bay of Biscay.
Flavor profiles:
- Savory, smoky, and slightly spicy from the chorizo, with tender and flaky kokotxas and creamy potatoes.
Serving suggestions:
- Serve with a glass of white wine or a cold beer for a perfect pairing.
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Region: Spanish