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Kokotxa

Hake or cod cheek or throat meat, used in kokotxas (Basque fish stew), served in salsa verde sauce

Kokotxa
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Recipes

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Kokotxas Recipe in Salsa Verde | How to cook Kokotxas | Basco

One of the most classic ways to serve kokotxas are in a salsa verde sauce. This classic Basque sauce works really well with any type of white fish or seafood but the marriage with kokotxas is incredible. The delicate silky flavour of the kokotxas combines...
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3 Delicious Recipes from the Basque Country - eDreams Travel Blog

Today we're travelling to The Spanish Basque Country, courtesy of Delicooks, a team made up of talented chefs, prop artists and foodies, focused on...
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Pil pil cod cheeks (Kokotxas al pil pil)

Heat a clay saucepan with the olive oil and add the garlic cloves peeled. Move the saucepan away from the fireplace and lay down the cod cheeks with the skin above them, be careful creating just one layer. Add the salt. Put the saucepan over the fireplace...
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Roasted bone marrow with kokotxas

Try this incredible recipe for bone marrow and kokotxas, the fleshly underpart of a hake's jaw, a signature dish from Michelin star chef, Paco Pérez, from the world renowned Miramar, Enoteca and 5-Cinco award-winning restaurants...

Associated Dishes

Almejas en salsa verde
Main
Bacalao al pil pil
Bacalao al pil pil
Main
Patatas a la importancia
Patatas a la importancia
Main
Kokotxa
Kokotxa
Main