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    Kokotxas in Salsa Verde

    Total Time 20 mins
    Serves 4 people
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    Kokotxas in Salsa Verde
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    Prep Time
    10 mins
    Cook Time
    10 mins
    Total Time
    20 mins

    Known in the Basque Country as Kokotxas, these gelatinous fish throats are a very sough after ingredient in Basque kitchens. Kokotxas normally come from either hake or cod and they are in essence the throat of the fish, an off cut from right under the gills of the fish that years ago used to be discarded and these days in considered to be a delicacy on the plate. One of the most classic ways to serve kokotxas are in a salsa verde sauce. This classic Basque sauce works really well with any type of white fish or seafood but the marriage with kokotxas is incredible. The delicate silky flavour of the kokotxas combines perfectly with the simplicity of a garlic and parsley sauce.

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    Chef's Profile

    Javier De La Hormaza

    Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

    Twitter: @bascofinefoods
    Instagram: @mrbasco

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