Kokotxas (Spain)

 



Gelatinous fish heads, known as kokotxas, are a key ingredient in this classic Basque dish. Kokotxas usually come from the flamboyant cheeks (lower part of the chin) of hake or cod. The dish is sometimes served in a sauce of white wine, garlic, flour and olive oil.

A more traditional way of serving kokotxa is with a salsa verde sauce made of olive oil, flour, fish stock, garlic and finely chopped parsley. Kokotxas are lightly fried in earthen casserole, then combined with sauce. It is recommended to serve the dish with crusty bread to scrape off the sauce.

ENJOY YOUR MEAL

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