Hake Kokotxas

Some of you must be wondering, what Kokotxas are….  it is hard to describe, But  I have managed to come up with this description on the Internet

….small gelatinous pieces that are extracted of the head…

More precisely the part of the fish head just under the mouth, it is something, like the double chin of the fish.

They are hard to find outside the basque country, so if you are planning a visit here, I would definitely recommend you, to try them.

The Pil-Pil sauce, again it is something typical from the Basque Country, and it´s a combination of garlic, dry chillies, olive oil, some water or fish stock and the gelatin that it is released from the fish while it cooks. This combination of ingredients cooked at  low heat will turned out into a thick, delicious sauce.

Here are the steps..

We season the kokotxas with sea salt

Cook the garlic and the chili.

Add the kokotxas, take the pan off the heat and cook them while shaking the pan gently. Play with the heat, it should never boil!

Until the sauce thickens…

Serve immediately, …

4 comments for “Hake Kokotxas

  1. carol collado
    June 12, 2011 at 1:07 am

    i really like it..

    • June 12, 2011 at 8:33 am

      Thank you Carol, have you tried them??

  2. Maria Elena Gamboa
    April 19, 2013 at 4:46 pm

    Kokotxas: I am Basque, though born in England. I have always understood Kokotxas to be the cheek of. gemnerally, cod or hake. have not found such a thing in England but today, in Birmingham Bull Ring Fish Market, I found cod flaps – I don’t know if they are from the cheek, but I am going to cook them as kokotxas. Agur, and regards. Elena

  3. Eyðun Waagstein
    July 19, 2014 at 3:47 pm

    Stoffalag 106, Tórshavn, The Faroe Islands.

    In Faroese language the kokotxas is named “lippa” (singularis), and lippur (pluralis).

    A very attracted meal in The Faroes. A new fish restaurant Barbara, in Torshavn, has it on their menu.

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