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Kokotxas
Fish stew from the Basque region / From Wikipedia, the free encyclopedia
Kokotxas is a traditional Basque fish stew. The dish is made from stewed fish necks / dewlap (normally from a fatty fish like cod or hake) served with a sauce made from white wine, garlic, flour and olive oil.[1] In the Basque Country the dish is served with a green sauce (salsa verde / saltsa berde) made from olive oil, flour, garlic and parsley.[2]
Quick Facts Alternative names, Type ...
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Alternative names | cocochas |
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Type | Stew |
Place of origin | France, Spain |
Region or state | Basque Country |
Main ingredients | Fish throats/Cheeks |
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