 | |
| 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]
The recipe for the green sauce is usually prepared with a few cloves of garlic chopped with parsley and olive oil in an earthenware casserole, all sautéed but without browning, adding salt. This is removed from the heat and stirred to loosen the gelatin. This operation should be done at least twice so that all the gelatin comes out and the sauce thickens. It is usually served hot in the same earthenware casserole.
The cod is then poached in olive oil until it releases the gelatin, or pil pil, and the sauce from the casserole is used to make an emulsion. It should not be fried. The emulsion is made with the warm green sauce.
Turkish cuisine is the cuisine of Turkey and the Turkish diaspora. Although the cuisine took its current rich form after numerous cultural interactions throughout centuries, it should not be confused with other cuisines such as Ottoman cuisine or Seljuk cuisine. Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
Aioli, allioli, or aïoli is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean.
Green sauce or greensauce is a family of cold, uncooked sauces based on chopped herbs, including the Spanish and Italian salsa verde, the French sauce verte, the German grüne Soße or Frankfurter grie Soß, the British mint sauce and greensauce, and the Argentinian chimichurri.
Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been influenced mainly by Turkish but also a series of European cuisines in particular from the Balkan Peninsula and Hungarian cuisine as well as culinary elements stemming from the cuisines of Central Europe.
Arab cuisine is the cuisine of the Arab world, defined as the various regional cuisines of the Arab people, spanning from the Maghreb to the Mashriq. These cuisines are centuries old and reflect the culture of trading in ingredients, spices, herbs, and commodities. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce.
Ful medames, or simply fūl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper and other vegetables, herbs, and spices. Ful medames is traditionally made in and served out of a large metal jug. It is notably a staple food in Egypt and is considered a national dish, especially in the northern cities of Cairo and Gizah. Fava beans can sometimes be also found in other cuisines in the Middle East, and Africa, though cooked differently.
Levantine cuisine is the traditional cuisine of the Levant, in the sense of the rough area of former Ottoman Syria. The cuisine has similarities with Egyptian cuisine, North African cuisine and Ottoman cuisine. It is particularly known for its meze spreads of hot and cold dishes, most notably among them ful medames, hummus, tabbouleh and baba ghanoush, accompanied by bread.
Valencian cuisine is a Mediterranean cuisine as cooked in the Valencian Community, Spain. Its basic ingredients are vegetables, seafood and meat. It is famous worldwide for its rices, such as paella, and its citrus fruits. The cuisine of neighbouring regions have given and received important contributions from Valencian gastronomy, amongst them Balearic cuisine, Catalan cuisine, Aragonese cuisine, Manchego cuisine and Murcian cuisine.
Green bananas are unripe bananas used in cuisines worldwide. They have a firmer texture and a starchy, mildly astringent taste compared to their ripe counterparts.
Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Mediterranean and native Punic-Berber cuisine. Historically, Tunisian cuisine witnessed influence and exchanges with many cultures and nations like Italians, Andalusians, French and Arabs.
Many cuisines feature eggplant salads and appetizers.
The Algerian Cuisine includes multiple flavors and influences, reflecting the country's history and position at the crossroads of the Mediterranean.
The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, fish, cheese, and wine. The isolation which has characterized the region for centuries has ensured the independence of its culinary tradition from those of nearby regions. Local cuisine was widely appreciated in a 2013 survey among foreign tourists.
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavours to mingle.
Bacalao al pil pil is a traditional Basque dish made with bacalao, garlic, and olive oil. The cod is gently poached in olive oil and served with an emulsion sauce made from the olive oil, the cod's natural juices, and gelatin called pil pil. This dish has been popular in Northern Spain for centuries.
 | This Basque cuisine-related article is a stub. You can help Wikipedia by expanding it. |
