How to make
The hake cheeks are a delicacy typical of Basque cuisine. You can't visit San Sebastian and spot them in many restaurants, both fine and casual.
This fabulous city in northern Spain is famous for its largest quantity of Michelin-starred chefs and restaurants and gastronomy is one of the main occupations there. Cheeks are prepared in many ways and the one I will present to you is one of the most loved and easy ways (Cocochas de merluza en salsa).
First, to get hake cheeks, of course, you do not need to buy pounds with heads of this white fish and take them out yourself. They will do this in the fish shop where you go.
This delicacy is located in the lower part of the fish's jaw and is a pure white spot with a skin on the outside. It is incredibly brittle and contains a gelatin-like substance, which subsequently makes the sauce even tastier and improves its consistency.
Here's how to prepare this delicacy:
Clean each cheek on each side, from any hanging skin and rinse the cleaned ones lightly, do not wash them. Leave them on a clean towel or kitchen paper to absorb excess moisture. Season them with salt.
Put the parts you cut out in two fingers of boiling water for about 5-6 minutes and strain the broth.
Heat olive oil on low heat and lightly fry the garlic slices and hot pepper (lovers of spicy food can crush it and those who do not like very spicy food can put the whole pepper in).
When the garlic releases its aroma, without allowing it to burn, remove it along with the pepper and add the flour, while stirring until it's lightly fried.
Pour a thin stream of white wine and broth and stir until it's smooth without lumps. Then add half the finely chopped parsley, as much salt as you like and the cheeks. Cook for 3 minutes, by stirring with a spatula to cook everything evenly and finally add the remaining parsley and garlic along with the pepper.
Serve the dish warm. Enjoy your meal!
