Cocochas de bacalao in a pil pil sauce

This is a sublime dish, a delicacy from the north of Spain, Cococha is the vasc term for fish cheeks, and it's usually from cod or hake. I learnt this recipe at my cookery school in Barcelona, from my teacher Mr Ceres, the funniest teacher ever, so, here's to you, Ceres!

Ingredients:

eight cod or hake cocochas

three garlic cloves, finely sliced

three of four dried chillies

a good splash of virgin olive oil

Method:

In an earthenware pot or casserole, pour the olive oil, in a medium heat and add the garlic cloves and the chillies, when they start dancing around take off the garlic and chillies, and reserve, then add the cocochas with the skin up in the oil, and leave to cook for three minutes, turn them around and cook for another minute. Now, turn off the heat, and with the help of two tea towels or oven gloves, start shaking the casserole, you will start seeing the fish cheeks to leave a green substance in the oil, this is due to the natural gelatin of the fish, carry on shaking the pan, and you will see how the sauce thickens, stop when the sauce has reached the thickness you want. Scatter the garlic and chillies back on top of the fish, and serve inmediately, don't forget to dunk a piece of crusty bread in the lovely sauce...