Dish

Kokotxas

Hake Throats

Kokotxas are typically prepared by poaching them in a flavorful broth made from fish stock, garlic, olive oil, and parsley. The dish is then served with a side of pil-pil sauce, which is made from the poaching liquid and emulsified with olive oil. The texture of kokotxas is gelatinous and tender, with a delicate flavor that is enhanced by the rich broth and pil-pil sauce.

European cuisine› Mediterranean cuisine› Spanish cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Kokotxas is a traditional Basque dish that has been enjoyed for centuries. It is believed to have originated in the coastal towns of the Basque region, where hake fish is abundant. The dish has since become a staple of Basque cuisine and is enjoyed by locals and tourists alike.

Dietary considerations

Kokotxas is a seafood dish that is high in protein and low in fat. It is also gluten-free and dairy-free, making it a good option for people with dietary restrictions.

Variations

There are many variations of kokotxas, with different regions and chefs adding their own unique twists to the dish. Some variations include adding clams or mussels to the broth, or serving the kokotxas with a side of roasted peppers or grilled vegetables.

Presentation and garnishing

Kokotxas are typically served in a shallow bowl, with the pil-pil sauce drizzled over the top. The dish is garnished with a sprig of parsley or a slice of lemon.

Tips & Tricks

To ensure that the kokotxas are cooked properly, it is important to poach them gently in the broth. Overcooking can cause the kokotxas to become tough and rubbery. It is also important to use fresh, high-quality ingredients to ensure the best flavor.

Side-dishes

Kokotxas is typically served with a side of pil-pil sauce, which is made from the poaching liquid and emulsified with olive oil. Other popular side dishes include roasted potatoes, grilled vegetables, or a simple green salad.