This Basque fish specialty is prepared with the finest parts of cod and hake, which are sold separately in Basque markets. The cocotxas are gelatinous pieces of meat from the gill area. The preparation of this noble dish is simple – one more reason to use only the best ingredients and to closely monitor the cooking process, because here deficiencies in quality and mistakes at the kitchen stove can no longer be concealed.
To begin, put the mussels in salted water for 6 hours. Pick the garlic bulb into cloves, peel the cloves and cut them into fine slices. Cook the garlic in the olive oil on low heat until golden brown. Place the fish pieces with the skin side in the cooking pot, which was previously rubbed with garlic. The cod pieces must be constantly moved so that the kitchen herbs, garlic and olive oil combine well. Finally, add the pre-cooked clams.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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