Kokotxas
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| Alternative names | cocochas |
|---|---|
| Type | Stew |
| Place of origin | France, Spain |
| Region or state | Basque Country |
| Main ingredients | Fish throats/cheeks |
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]
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. This is removed from the heat and stirred 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.
The cod is then poached in olive oil until it releases the gelatin, or pil pil, and the sauce from the casserole is used to make an emulsion. It should not be fried. The emulsion is made with the warm green sauce.
See also
[edit]References
[edit]- ^ "Kokotxa in Green Sauce". | Basco Fine Foods. 2015-11-28. Retrieved 2020-04-10.
- ^ "Kokotxas | Traditional Fish Dish From Basque Country | TasteAtlas". www.tasteatlas.com. Retrieved 2020-04-10.
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