Ingredients:
For the marinated cod:
– 800g Alkorta Cod Kokotxas clean bearded.
– 40ml white wine.
– 250g extra virgin olive oil.
– 1 clove garlic, minced.
– Chopped parsley, necessary amount.
– 24 fresh cockles.
– 200ml fish broth.
– 5 small boiled potatoes.
Preparation:
Add the fish broth and the cockles in a pan and cover. Leave to boil the necessary for the cockles to open, without overly prolonging the cooking. Remove quickly, put away the meat from the shells and set aside.
Pass the broth through a fine strainer, put it to the fire and let it halve. Place olive oil, minced garlic and cod kokotxas with the skin up in a wide, low-edged casserole. Gently heat it, allowing it to slowly start to boil by moving the casserole in a swing for a few minutes until you feel the oil getting muddy. While stirring the casserole continuously, add the white wine and a few tablespoons of broth reduction, in this way the set will start to bind thanks to the gelatin that will release the kokotxas, giving rise to the sauce.
Continue cooking for about 5 minutes, taking care that the kokotxas do not overcook , they should be mellow.
Finishing and presentation:
To finish, add the cooked potatoes in 1cm thick sheets, the cockles and the chopped parsley. If necessary, add a pinch more of the broth to the sauce until it is unctuous. Give it one last shake, adjust the salt and serve.