Ingredients with Measurements:
- 1 pound fresh kokotxas (hake or cod cheeks)
- 1 lemon, sliced
- 2 tablespoons capers
- 2 cups water
- 1 cup white wine
- 1/4 cup white vinegar
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Slotted spoon
Step-by-step instructions:
1. Rinse the kokotxas under cold water and pat dry with paper towels.
2. In a large pot, combine the water, white wine, and white vinegar. Add the lemon slices and capers.
3. Bring the liquid to a boil over medium-high heat.
4. Reduce the heat to low and add the kokotxas to the pot.
5. Cover the pot with a lid and simmer the kokotxas for 10-12 minutes, or until they are cooked through and opaque.
6. Use a slotted spoon to remove the kokotxas from the pot and transfer them to a serving dish.
7. Season the kokotxas with salt and pepper to taste.
8. Garnish with additional lemon slices and capers, if desired.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 12 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 1g
Carbohydrates: 3g
Protein: 24g
Substitutions for ingredients:
- You can substitute any firm white fish for the kokotxas, such as cod or haddock.
- If you don't have capers, you can use chopped green olives instead.
Variations:
- You can add chopped garlic and red pepper flakes to the poaching liquid for extra flavor.
- Instead of lemon and capers, you can serve the kokotxas with a tomato and onion sauce.
Tips and tricks:
- Be sure to use fresh kokotxas for the best flavor and texture.
- Don't overcook the kokotxas or they will become tough and rubbery.
- Serve the kokotxas with crusty bread to soak up the flavorful poaching liquid.
Storage instructions:
Leftover kokotxas can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the kokotxas, place them in a pot with a little bit of the poaching liquid and heat over low heat until warmed through.
Presentation ideas:
Serve the kokotxas on a bed of sautéed spinach or roasted vegetables for an elegant presentation.
Garnishes:
Garnish with additional lemon slices and capers for a pop of color and flavor.
Pairings:
Serve the kokotxas with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted potatoes
- Steamed rice
- Grilled asparagus
Troubleshooting advice:
- If the kokotxas are tough or rubbery, they may have been overcooked. Try reducing the cooking time next time.
Food safety advice:
- Be sure to cook the kokotxas 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 or cod. They are prized for their delicate flavor and tender texture.
Flavor profiles:
The kokotxas have a mild, slightly sweet flavor that pairs well with the tangy lemon and capers.
Serving suggestions:
Serve the kokotxas as a main course with a side dish and a glass of wine for a delicious and elegant meal.
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Region: Spanish