Cod tongue with sautéed red cabbage & cider vinegar

Cod tongue with sautéed red cabbage & cider vinegar

Pintxo

By
From
Basque
Serves
4
Photographer
Laura Edwards

In Spain we call cod tongues kokotxas de bacalao – to be honest, I don’t know why they’re called tongues because they’re not really, but are in fact the lower part of the fish head. Hake tongues are very popular all over Spain. In the UK, cod tongues will be much easier to find, so give this recipe a try as they are just delicious; so tender and silky in your mouth. I love them just grilled.

These are definitely a delicacy for me and if you are lucky enough to get a small one, be sure to eat it all in one go.

Ingredients

Quantity Ingredient
olive oil
1 french shallot, finely sliced
1 garlic clove, finely chopped
good pinch chilli flakes
1/2 red cabbage, very finely sliced, (about 500 g)
100ml cider vinegar
sea salt
freshly ground black pepper
16 small super-fresh cod tongues, trimmed

Method

  1. Heat a little oil in a large pan and gently fry the shallot for a few minutes, then add the garlic and chilli flakes. Fry for 30 seconds, then add the cabbage and sauté for 10–12 minutes until tender but still with a crunch. Add the cider vinegar and bubble for a few minutes. Season and set aside.
  2. Toss the cod tongues in a little oil and season. Light a small barbecue or heat a heavy-based frying pan over a high heat and quickly sear the tongues for 4–5 minutes, turning once, until just cooked. You can tell they are cooked as the meat inside the skin will change to opaque white. Serve with the cabbage.
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