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Kokotxas
Gelatinous fish heads known as kokotxas are a key ingredient for this classic Basque dish. Kokotxas usually come from the flashy cheeks (lower part of chin) of hake or cod. The dish is sometimes served in a sauce consisting of white wine, garlic, flour, and olive oil.
A more traditional way of serving kokotxas is in salsa verde sauce, consisting of olive oil, flour, fish stock, garlic, and finely chopped parsley. The kokotxas are lightly fried in a clay casserole pot, then combined with the sauce. It's recommended to serve the dish with crusty bread on the side for mopping up the sauce.
Pairing tips
Wine Appellation
Txakoli
Txakoli is a light and fresh, clean-tasting, slightly sparkling, and usually white Spanish wine that is mainly produced in the Basque Country, more precisely ... Read more
Serve with
Bread
Baguette
Probably the most iconic image of France, this long, light, airy bread with its characteristically crispy crust dates back to the 19th century, when wheat and white breads ... Read more
WHERE TO EAT The best Kokotxas in the world (according to food experts)
