Kokotxas a la Vizcaína

Ingredients

• 500g (1.1 lb) kokotxas (hake cheeks) 500g (1.1 lb) kokotxas (hake cheeks)
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 ripe tomatoes, peeled and diced 2 ripe tomatoes, peeled and diced
• 1/4 cup white wine 1/4 cup white wine
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Rinse the kokotxas under cold water and pat them dry with a paper towel.
2. 2.
   Season the kokotxas with salt and pepper, then lightly coat them in flour, shaking off any excess.
3. 3.
   Heat the olive oil in a large skillet over medium heat.
4. 4.
   Add the kokotxas to the skillet and cook for 2-3 minutes on each side, until golden brown. Remove the kokotxas from the skillet and set aside.
5. 5.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
6. 6.
   Add the diced tomatoes to the skillet and cook for 5 minutes, until they start to soften.
7. 7.
   Pour in the white wine and let it simmer for a couple of minutes to cook off the alcohol.
8. 8.
   Return the kokotxas to the skillet, nestling them into the sauce. Reduce the heat to low and cover the skillet.
9. 9.
   Simmer the kokotxas in the sauce for 10-15 minutes, until they are cooked through and tender.
10. 10.
    Season with additional salt and pepper if needed.
11. 11.
    Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Kokotxas — Make sure to rinse the kokotxas thoroughly to remove any impurities. Pat them dry before seasoning and coating them in flour to ensure a crispy exterior when cooked.

Tips & Tricks

• If you can't find kokotxas, you can substitute them with cod cheeks or any other firm white fish cheeks.
• For a spicier version, add a pinch of red pepper flakes to the sauce.
• Serve the kokotxas with crusty bread to soak up the delicious sauce.
• This dish pairs well with a side of sautéed vegetables or a simple green salad.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Kokotxas a la Vizcaína hot, garnished with fresh parsley. Accompany the dish with a side of crusty bread to fully enjoy the flavorful sauce.

Presentation advice

Arrange the kokotxas on a serving platter, spooning the sauce over them. Sprinkle fresh parsley on top for a pop of color. Serve the dish family-style, allowing guests to help themselves to the tender kokotxas and the delicious sauce.