Hake kokotxas recipe in green sauce

I have kokotxas. Thus, whispering in my ear, my mother communicated the Sunday menu on my last visit to her house. A bit with the smuggler's underground, a bit with the illusion of a wizard king on the eve. She knows how much I like hake kokotxas in green sauce, and at the time I was aware that my last experience with this dish had been a failure.

So on Sunday I put on my apron to enjoy the great time mixing the sauce, because at my mother's house she reigns in the kitchen, but kokotxas are always my business.

Ingredients for six people

One kilo of hake kokotxas, extra virgin olive oil, parsley, five large cloves of garlic, a dried chilli and salt.

Preparation of hake kokotxas in green sauce

This recipe is very simple, you just have to keep a few commandments in mind for it to be successful.

  • The casserole should be low and of a diameter that allows the kokotxas to be loose in it. It is better to cook them in two casseroles than to accumulate them all in one.
  • The kokotxas must be well drained, and if they have been frozen, scrupulously respect the defrosting process, which will take place slowly and in the refrigerator.
  • You have to take care that the kokotxas are not overcooked, otherwise they will appear dry and will not bind well.

Peel the garlic and finely chop. Cut four slices of chilli pepper and reserve. In a low saucepan we heat a finger of oil, add the minced garlic and chilli slices and let them cook for one or two minutes. The garlic must "dance" in the oil without barely frying and always keeping its white color.

At that point we remove the casserole from the heat and we are arranging the kokotxas in the hot oil with the skin facing up. When all the kokotxas are in the casserole, we salt them, sprinkle with chopped parsley, put on the fire and cook for a few minutes, moving the casserole so that the heat reaches all the pieces. We carry out this step outside the fire to avoid that while we are placing all the pieces, the first ones are made in excess and the last ones are little done. Kokotxas should only change color with light cooking.

We remove the casserole and let it lose temperature for about ten or fifteen minutes. This is the secret for the sauce to bind well, taking advantage of the gelatin in the kokotxas. That is why this well-made dish does not need the help of flour or any thickener (a real sin).

After that time, you have to mix the sauce. For this we will have a free worktop on which we will place the casserole, we stand in front of it with our legs open, and taking the casserole with both hands, we begin to move it in circles until we see how the sauce begins to thicken. The movements must be constant. The sauce will be bound when it has a light ointment appearance, a color between light green and yellow, and the transparency of the oil has given way to the opacity of the fish gelatin.

Once well bound, the fire is given a heat stroke, just a few moments without stopping moving and we serve immediately.

Processing time | 40 minutes
Difficulty | half


Traditionally, hake kokotxas in green sauce are cooked in a clay pot and served in individual or plated casseroles. But it is not essential, since they cook very well in a metal casserole.

A white wine will be a good accompaniment to this delicious bite, dipping the sauce in bread is not only allowed, it is almost mandatory.

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