Spanish > Tapas > Seafood Tapas

Kokotxas with Piquillo Peppers Recipe

Ingredients with Measurements:
- 1 pound of kokotxas (hake or cod cheeks)
- 1 cup of piquillo peppers, sliced
- 1/4 cup of olive oil
- 1/4 cup of white wine
- 3 garlic cloves, minced
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of parsley, chopped

Special equipment needed:
- Large skillet

Step-by-step instructions:

1. Rinse the kokotxas and pat them dry with paper towels. Season them with salt and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook for 1 minute until fragrant.
3. Add the kokotxas to the skillet and cook for 3-4 minutes on each side until golden brown.
4. Add the white wine and piquillo peppers to the skillet. Reduce the heat to medium-low and let the mixture simmer for 5-7 minutes until the sauce thickens.
5. Sprinkle the chopped parsley over the kokotxas and serve hot.


- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for cooking the kokotxas
- Medium-low heat for simmering the sauce
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 280
- Fat: 16g
- Carbohydrates: 6g
- Protein: 25g

Substitutions for ingredients:
- Kokotxas can be substituted with any firm white fish, such as cod or halibut.
- Piquillo peppers can be substituted with roasted red bell peppers.

Variations:
- Add sliced onions to the skillet with the garlic for extra flavor.
- Substitute the white wine with chicken or fish broth for a different taste.

Tips and tricks:
- Pat the kokotxas dry with paper towels before cooking to ensure they get crispy.
- Use a non-stick skillet to prevent the kokotxas from sticking to the pan.

Storage instructions:
- Store any leftover kokotxas in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- Reheat the kokotxas in a skillet over medium heat until warmed through.

Presentation ideas:
- Serve the kokotxas on a bed of sautéed spinach or roasted vegetables for a colorful presentation.

Garnishes:
- Garnish with additional chopped parsley or a sprinkle of paprika for added flavor.

Pairings:
- Serve with a side of crusty bread to soak up the sauce.
- Pair with a light white wine, such as Albariño or Verdejo.

Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts.
- Sautéed spinach or kale.
- Spanish-style rice or quinoa.

Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the kokotxas are sticking to the pan, add a little more oil to the skillet.

Food safety advice:
- Make sure the kokotxas are cooked to an internal temperature of 145°F to ensure they are safe to eat.

Food history:
- Kokotxas is a traditional Basque dish that is made with hake or cod cheeks.

Flavor profiles:
- The kokotxas are crispy on the outside and tender on the inside, while the piquillo peppers add a sweet and slightly spicy flavor to the dish.

Serving suggestions:
- Serve the kokotxas as a main course for a special dinner or as an appetizer for a tapas party.

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Region: Spanish

Taste: Savory, Tangy, Spicy, Rich, Umami