KOKOTXAS

Kokotxas 500gr. are a delicacy in Basque cuisine, specifically referring to the gelatinous throat or chin area of the codfish. To cook kokotxas de bacalao (cod kokotxas), start by blanching them briefly in hot water to remove impurities. Then, gently poach them in a flavorful broth of garlic, olive oil, and sometimes white wine. The key is to cook them slowly, allowing the gelatin in the kokotxas to dissolve and create a rich, silky sauce. Season with salt and pepper, and serve with a garnish of parsley or a drizzle of olive oil.The resulting dish is a delicate and luxurious experience, with the kokotxas absorbing the flavors of the broth. It’s often enjoyed with crusty bread to soak up the delicious sauce. Kokotxas de bacalao showcase the Basque commitment to transforming simple ingredients into exquisite culinary delights.