Kokotxas in Salsa Verde

20 mins

4 people

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.

Ingredients
Method

1kg cod kokotxas, sinew trimmed
3 tbsp of extra virgin olive oil
3 garlic cloves, finely chopped
1 tbsp of plain flour
250ml fish stock
4 tbsp of flat-leaf parsley, finely chopped
Fine sea salt

Place the fish stock in a sauce pan and bring to the boil, lower the heat and bring to a simmer.
In a large terracotta dish, warm the olive oil and fry the garlic until it starts to jump.
Add the flour, stir well and cook for 1 minute on a low heat.
Add the fish stock a ladle at a time, while stirring the sauce with a whisk. You should obtain a sauce with the consistency of single cream. Season the sauce with salt.
Add the kokotxas to the sauce, making sure that they are all covered and poach for 3 minutes on a medium heat without boiling the sauce, shake the pan carefully to make sure all the kokotxas are well coated in the sauce.
Add the chopped parsley, check the seasoning and serve immediately with crusty bread and a glass of txakoli wine.

Ingredients

1kg cod kokotxas, sinew trimmed
3 tbsp of extra virgin olive oil
3 garlic cloves, finely chopped
1 tbsp of plain flour
250ml fish stock
4 tbsp of flat-leaf parsley, finely chopped
Fine sea salt

Method

Place the fish stock in a sauce pan and bring to the boil, lower the heat and bring to a simmer.
In a large terracotta dish, warm the olive oil and fry the garlic until it starts to jump.
Add the flour, stir well and cook for 1 minute on a low heat.
Add the fish stock a ladle at a time, while stirring the sauce with a whisk. You should obtain a sauce with the consistency of single cream. Season the sauce with salt.
Add the kokotxas to the sauce, making sure that they are all covered and poach for 3 minutes on a medium heat without boiling the sauce, shake the pan carefully to make sure all the kokotxas are well coated in the sauce.
Add the chopped parsley, check the seasoning and serve immediately with crusty bread and a glass of txakoli wine.

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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