Kokotxas facts for kids
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| Alternative names | cocochas |
|---|---|
| Type | Stew |
| Place of origin | Spain |
| Region or state | Basque Country |
| Main ingredients | Fish throats/Cheeks |
Kokotxas (pronounced "koh-KOH-chas") is a special and tasty fish stew from the Basque Country, a region in northern Spain. It's made using the unique part of a fish called the "kokotxa," which is the fleshy part under the chin or throat of a fish, usually cod or hake. This dish is famous for its smooth, gelatin-like texture and rich flavor.
Contents
What are Kokotxas?
The word "kokotxa" refers to the throat or dewlap of certain fish, especially cod and hake. This small, triangular piece of meat is found just below the fish's head. It's a very prized part because it has a unique texture. It's rich in gelatin, which gives the dish a creamy, melt-in-your-mouth feel when cooked.
Where Do They Come From?
Kokotxas are a traditional dish from the Basque Country. This area is known for its amazing food and fresh seafood. The Basque people have a long history of fishing, so it's no surprise they found a way to make even the less common parts of fish into a delicious meal. The dish is a big part of their culinary heritage.
How Are They Cooked?
Kokotxas are usually cooked in a stew. The most famous way to prepare them is "al pil-pil" or with "salsa verde."
Kokotxas al Pil-Pil
The "pil-pil" sauce is a classic Basque sauce. It's made by gently cooking garlic in olive oil. Then, the kokotxas are added and slowly moved around. As they cook, the gelatin from the fish mixes with the olive oil. This creates a thick, creamy, and shiny sauce. The name "pil-pil" comes from the sound the sauce makes as it's stirred.
Kokotxas with Salsa Verde
Another popular way to cook kokotxas is with "salsa verde," which means "green sauce." This sauce is also made with olive oil and garlic. However, it also includes flour and lots of fresh parsley. The parsley gives the sauce its bright green color and a fresh, herby taste. This version is also very popular in the Basque Country.
Why Are They Special?
Kokotxas are special because of their unique texture and rich flavor. They are often served as a main course or as a starter in Basque restaurants. Because kokotxas are a small part of the fish, they can be quite expensive. They are considered a delicacy, especially when made from fresh, high-quality cod or hake. Eating kokotxas is a way to experience a true piece of Basque culture and tradition.
See also
In Spanish: Cococha para niños
