What is "kokotxa"

Basque word referring to the flesh under a fish's jaw. In the fish markets of the Basque Country, you can find kokotxas —cocochas (Spanish)— of hake — merluza (spanish) / legatz (basque)— and cod — bacalao (spanish) / bakailao (basque)—.

Their high gelatinous content creates a fantastic broth, and they are mostly cooked in a very simple way, with olive oil, garlic, and parsley.