Hake kokotxas in green sauce

For 4 people

  • 1 kg. Hake kokotxas
  • 3 garlic cloves
  • 1 chili pepper
  • 1 tablesoon flour
  • 1 white wine glass
  • water
  • virgin olive oil
  • salt
  • chopped parsley

Clean the kokotxas thoroughly and cut the extra skin. Spread them on a clean cloth to dry. salt them and left them aside. Place in a casserole two fingers of water with a sprig of parsley, salt and the kokotxas. Let it cook.

Peel and laminate the garlic and chilli and fry them in a wide pan with oil . Cook over low heat and do not brown to much the garlic. Remove the garlic and chilli and set it aside in a bowl

Add to the pot a spoonful of flour and saute well. Pour a glass of white wine and a little broth.

Stir well, then add the chopped parsley and the kokotxas. Cook for 2-3 minutes. At the last minute sprinkle the chopped parsley and confited garlic  and chili. Serve hot.


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