How to Make Kokotxas Al Pil-Pil

Tradicional from the Basque country

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Cod throats. Can be hard to find. Use a fillet of cod with the skin. It will work just as well.

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The other side. Make sure they are dry

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Before you start put a bowl in the freezer

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Garlic from weeks ago

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Garlic, a spicy touch and the throats

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Need a little trimming

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Just remove the excess skin if you feel like it

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Nothing complicated

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Peel the garlic

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Slice

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Our most used ingredient. Use less if you are on a diet.

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Garlic and the spicy thing

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Dancing together.

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Dial down the heat and add the throats, you can use a couple more for this amount of olive oil. Or not.

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Bubbles... Let it cook on low heat for 5 minutes or so.

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Take that bowl out of the freezer and pour the olive oil into it

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Drop your kokotxas in a dry and cold plate.

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Wait... It gets better.

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Let the olive oil temperature drop bellow luke warm, but not completely cold. Have a little bit of water ready... Or txakoli.

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Add a little bit of water and start pouring while doing the moves

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Starts to emulsify

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Keep on doing it

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almost there

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All in... Add a little bit more water if it starts to separate.

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Done

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Luxurious

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Salt and pepper

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Old chives if you have them

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Sprinkle

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There you go

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Leftover from 4th of July maybe.

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Go for it

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