Typical Basque cuisine, the cocochas are one of the delicacies that holds our wonderful country. These parts of the fish are located gelatinous lumps under the chin. It can be cooked in several ways. Here we report as cooked in salsa verde and al pil-pil.
Cocochas in green sauce
To cook cocochas in green sauce, add oil, garlic and sheets of cold fish. When hot remove from heat. Meanwhile, in another container, flour the cocochas previously been salted and fried, round and round in that oil. Next, cover the cocochas with fish broth and let boil until well cooked and the sauce is linked. And when almost ready to serve, sprinkle chopped perjil and gives a slight boil the whole to acquire the green color so characteristic of this dish.
In this recipe, the sauce is made while the fish is cooked. Pour oil and garlic in a clay pot. Before they begin to brown the garlic, separated from the heat and allow warming. Cocochas are placed in the oil, skin side up and the pot brings back the heat with a gentle boil.
It turns the fish is poached by both sides in oil. It is separated again from the heat and add parsley. Was allowed to warm and move the pan gently to ensure that the emulsion is produced from the heat.
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