The acidity of the txakoli cuts through the richness of the kokotxas while the chili adds a touch of heat: pure Basque Country in a quick and elegant dish. It's a fresher alternative to the classic pil-pil, where acidic white wine and garlic create a light sauce that enhances the cod's gelatin without heaviness.
Ingredients
- 500 g desalted cod kokotxas (we use Desalted Cod Kokotxas - 500g)
- 150 ml txakoli (or acidic white wine)
- 6 cloves garlic, thinly sliced
- 2 Ibarra chilies (or green chili)
- Extra virgin olive oil
- Fresh parsley
Step-by-step preparation
- Garlic and chili In an earthenware pot, heat oil over medium-low heat. Brown the garlic and chilies for 2-3 minutes. Remove and set aside.
- Kokotxas In the same oil, place the kokotxas skin-side up. Cook for 2 minutes per side over low heat.
- Txakoli Turn up the heat for a moment. Pour in the txakoli and let it reduce for 2 minutes, shaking the pot.
- Serve Return the garlic and chilies. Sprinkle with parsley. Serve in the pot with crusty bread.
Buy it at BacalaloDesalted Cod Kokotxas - 500g€21.97 · Refrigerated 24-48h shipping →Frequently asked questions
Can I substitute txakoli?
Yes, with any dry, acidic white wine, such as a young Albariño or Verdejo. The important thing is that it has acidity to balance the richness of the kokotxas.
What kind of chili should I use?
Ibarra chilies (piparras) provide a very mild, herbaceous spice. If you want more heat, a fresh green chili or a touch of cayenne works well.
How long do kokotxas cook for?
Very little: 3-4 minutes over low heat is enough. If overcooked, they lose their melt-in-your-mouth texture and become rubbery.
