Summary
Kokotxas is a traditional Basque fish stew. The dish is made from stewed fish necks / dewlap (normally from a fatty fish like cod or hake) served with a sauce made from white wine, garlic, flour and olive oil.[1] In the Basque Country the dish is served with a green sauce (salsa verde / saltsa berde) made from olive oil, flour, garlic and parsley.[2]
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| Alternative names | cocochas |
|---|---|
| Type | Stew |
| Place of origin | France, Spain |
| Region or state | Basque Country |
| Main ingredients | Fish throats/Cheeks |
| |
Characteristics edit
The recipe for the green sauce is usually prepared with a few cloves of garlic chopped with parsley and olive oil in an earthenware casserole, all sautéed but without browning, adding salt. Remove from the heat and stir to loosen the gelatin. This operation should be done at least twice so that all the gelatin comes out and the sauce thickens. It is usually served hot in the same earthenware casserole.
To the pil pil is put to poach the cocochas of the cod in olive oil until it releases the gelatin and the casserole is moved to obtain an emulsion. It should not fry and the emulsion is made with the warm sauce.
See also edit
References edit