A traditional Basque dish, ideal for cod lovers. The cocochas, with their soft and gelatinous texture, combine perfectly with the emulsified pil-pil sauce, achieving an exquisite and sophisticated result. Its name, "pil-pil", comes from the sound that the oil makes when emulsified with the fish jelly, a detail that reflects the tradition and passion behind this recipe.
Ingredients (for 4 persons):
- 500 g of fresh or desalted cod cocochas (cod shells)
- 4 cloves of garlic
- 150 ml extra virgin olive oil
- 1 chilli (optional)
- chopped fresh parsley (for garnish)
Elaboration:
- Prepare the cocochas: If the cocochas are salted, de-salt them by soaking them in cold water for 24 hours, changing the water several times. Drain and dry well with kitchen paper before use.
- Fry the garlic: Peel the garlic cloves and cut them into thin slices. In a low saucepan or large frying pan, heat the olive oil and fry the garlic and chilli (if using) over a medium heat until golden brown. Remove the garlic and chilli from the oil and set aside.
- Cook the cocochas: Lower the heat to the minimum and place the cocochas skin-side down in the hot oil. Cook gently for about 5 minutes on each side. It is important that the oil does not reach a very high temperature to prevent the cocochas from hardening.
- Emulsify the pil-pil: Remove the cocochas from the pan and set aside on a plate. Allow the oil to cool slightly and, using circular movements of the pan, start to emulsify the oil with the gelatine released by the cocochas. If necessary, you can use a metal strainer with rapid movements.
- Combine the cocochas and the sauce: Once the pil-pil is emulsified, return the cocochas to the pan and mix with the sauce. Cook for a further 2-3 minutes over a very low heat to allow the flavours to integrate.
- Garnish and serve: Sprinkle fresh chopped parsley over the top and garnish with the golden garlic slices. Serve immediately with fresh bread to dip in the sauce.
Suggested presentation:
- Present the cocochas in a traditional earthenware casserole for a rustic and authentic touch.
- Serve with a dry white wine to enhance the flavours of the dish.
Preparation time:
- Preparation: 10 minutes
- Cooking time: 20 minutes
- Total time: 30 minutes
Additional advice:
- If the sauce does not emulsify easily, you can add a spoonful of warm water while making circular movements.
- Make sure you use a good quality extra virgin olive oil, as it is key to the flavour of the dish.
- The chilli is optional, but adds a very nice spicy touch.
Nutritional information (approximate per serving):
- Calories: 320 kcal
- Protein: 25 g
- Fat: 25 g
- Carbohydrates: 1 g
- Sugars: 0 g
Dare to prepare these cod cocochas al pil-pil and surprise everyone with this traditional delicacy. Leave your star rating and share the experience! ☆☆☆☆☆
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