Login
Register
Kokotxas in Salsa Verde
20 mins
4 people
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Add To Basket
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
Broad Beans and Minted Goats...
10 mins 4 people
Fried Padron Peppers
5 mins 4 people
Sopa de Ajo
34 mins 4 people
Berenjenas con Miel
10 mins 4 peopleYou may also like...
Hake Recipe Basque Style
15 mins 2 people
Bacalao Al Pil Pil Recipe
30 mins 4 people
Baby Squid in Ink Sauce
2h 4 people
Bacalao a la Vizcaina Recipe
50 mins 4 people
Meet Javier
Hola! My name is Javier De La Hormaza, a Basque born, adopted Yorkshire man, trained chef but lifetime cook, lover of food without gels or froths, hospitality professional turned food importer. Hope you enjoy my blog!
Browse by Category
Latest Posts
-
Broad Beans and Minted Goats Cheese on ToastJune 24, 2019
-
Fried Padron PeppersMay 28, 2019
-
Sopa de AjoMay 6, 2019
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.