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20 mins
4 people
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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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!
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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.