….small gelatinous pieces that are extracted of the head…
More precisely the part of the fish head just under the mouth, it is something, like the double chin of the fish.
They are hard to find outside the basque country, so if you are planning a visit here, I would definitely recommend you, to try them.
The Pil-Pil sauce, again it is something typical from the Basque Country, and it´s a combination of garlic, dry chillies, olive oil, some water or fish stock and the gelatin that it is released from the fish while it cooks. This combination of ingredients cooked at low heat will turned out into a thick, delicious sauce.
Here are the steps..
We season the kokotxas with sea salt
Cook the garlic and the chili.
Add the kokotxas, take the pan off the heat and cook them while shaking the pan gently. Play with the heat, it should never boil!
Until the sauce thickens…
Serve immediately, …