Kokotxas (hake cheeks)

Pat the Hake cheeks (kokotxas) dry with paper towels and season lightly on both sides with Salt.

Heat 3–4 tablespoons of Extra-virgin olive oil in a wide skillet over medium heat until warm but not smoking.

Add thinly sliced Garlic (2–3 cloves) and cook gently, stirring, until fragrant and just beginning to take color—avoid browning too much so it does not become bitter.

Pour in about 1/3 cup of Dry white wine and let it bubble for a minute to reduce slightly and concentrate the flavor.

Add roughly 1/2 cup of Fish stock, bring the liquid to a gentle simmer, and taste for seasoning—adjust with a pinch of salt if needed.

Lower the heat to medium-low, slide the seasoned kokotxas into the sauce in a single layer, and poach gently for 4–6 minutes, turning once, until the flesh is opaque and just cooked through.

Transfer the kokotxas to a warm plate; if the sauce is too thin, increase the heat briefly and reduce until slightly thickened, then remove from the heat and whisk quickly to combine for a glossy finish.

Stir in a handful of chopped Fresh parsley and a drizzle more olive oil if desired, taste and adjust seasoning, then spoon the sauce over the kokotxas and serve immediately with crusty bread or boiled potatoes.