Kokotxas

Method

Gently clean the hake or cod heads under cold running water and pat dry thoroughly with kitchen paper. Heat the olive oil in a large shallow pan over medium heat and add the sliced garlic and chilli flakes, cooking for 1-2 minutes until fragrant but not coloured. Carefully place the fish heads in the pan, season with salt, and cook for 2-3 minutes on each side until lightly coloured. Pour in the white wine and fish stock, then reduce the heat to low and simmer gently for 8-10 minutes, occasionally tilting the pan to emulsify the collagen from the fish heads into a silky sauce. The kokotxas (the gelatinous collar meat) should become tender and the sauce will thicken slightly from the fish's natural collagen. Finish with freshly chopped parsley and lemon juice, adjusting seasoning to taste. Serve immediately in shallow bowls with plenty of the cooking broth.