Cocochas hake in pilpil sauce

Method

Dry the hake cocochas well with absorbent kitchen paper. Heat the extra virgin olive oil and fry the finely chopped garlic in it.

Add the cocochas, skin side down. Lower the heat and begin to stir the frying pan until the fish releases its gelatine and begins to bind with the oil. Remove some of the oil if you see that there is too much. Add salt to the cocochas.

Lower the heat and continue stirring the pan until it binds and the sauce is thick and light yellow in colour. Serve in an earthenware dish and sprinkle with chopped parsley and sliced red chilli.

Trick to bind the Pilpil

If you see that it doesn't bind, which sometimes happens, remove the cocochas towards the edges of the pan, leaving the centre free, just with the oil. With a traditional kitchen strainer, stir the oil in circles. When you add air, it starts to bind and you get a perfect Pilpil sauce in 3 minutes.