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| Alternative names | cocochas |
|---|---|
| Type | Stew |
| Place of origin | France, Spain |
| Region or state | Basque Country |
| Main ingredients | Fish throats/Cheeks |
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]