Cocochas (in basque kokotxas) refer to the flesh under a fish's jaw. Due to their high gelatinous content they make a fantastic

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Cocochas (in basque kokotxas) refer to the flesh under a fish's jaw. Due to their high gelatinous content they make a fantastic broth. They are usually prepared with olive oil, garlic, and parsley.

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Keywords: bacalao, blue, cocochas, color, cooking, fish, focus, food, garlic, gastronomy, hake, ingredient, oil, olive, parsley, raw, selective, style, white