Cheeks. Each of the fleshy bulges that exist in the lower part of the head of hake and cod. It is a highly appreciated delicacy.
They are usually prepared with minced garlic cloves with parsley and olive oil in a clay pot, all sautéed but without browning, adding salt. It is removed from the heat and is made to and fro to release the gelatine.
This operation must be done at least twice so that all the gelatine comes out and the sauce thickens. It is usually served hot in the same clay pot.
Cod cheeks in green sauce are also very popular.
