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 white wine, garlic, flour, and olive oil sauce.[1] In 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 |
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Type | Stew |
Place of origin | Spain |
Region or state | Basque Country |
Main ingredients | Fish throats/Cheeks |
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