Cocochas in Green Sauce

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Cocochas (Spanish: cocochas) is the part of the lower jaw, the 'double chin' of hake or cod. For preparing cocochas, it is advisable to choose large fish. recipe by Christian Parker

Ingredients

Mussels - 2 lbs
Olive Oil - 3 fl oz
Onion - 1.1 oz
Garlic - 0.4 oz
Apple Wine - 3 fl oz
Chopped Sage Leaves - 1 tablespoon
Cocochas - 40 pieces
Red Long Chili Peppers - to taste

Step by Step guide

Step 1

Boil the cleaned mussels in white wine. Set the mussels aside (you can use them for a salad or any other dish), and strain the broth thoroughly. Place a shallow ceramic dish over low heat, pour in the olive oil, and sauté the finely chopped onion and garlic for 15 minutes.

Step 2

Pour in the broth from the mussels and reduce it so that the layer of liquid at the bottom of the dish is no more than 1 cm. Add the parsley and cocochas. Cook for 3-4 minutes, gently shaking the dish; the broth should boil and gradually thicken. If necessary, add salt and sprinkle with a small amount of ground red pepper. Serve immediately.