Codfish jowls tipology
Name of the dish
Trilogy of cococha: in green sauce, in pil pil sauce and in batter
Ingredients
Green sauce (based on parsley, onion, garlic, fish stock, white wine, wheat flour, pepper, oil and salt), extra virgin olive oil, rice flour, and 3 cod cocochas.
How to prepare
- We make a traditional green sauce and once it is made, we add the codfish cococha to cook it.
- For the second cococha, we emulsify with oil the gelatin that it releases when heated and let it cook in its own pil pil.
- For the third cococha, we coat it in rice flour and fry it in olive oil.
- Serve the three cocochas hot on a plate.
Recipe prepared by the Voramar Restaurant team at Portbou
