Fish
Hake Cheeks
Kokotxas
Basque Country, Spain
Gelatinous hake cheeks cooked in a salsa verde of olive oil, garlic, parsley, and fish stock, or in a white wine sauce, a Basque delicacy.
Original eatfuls sticker artwork
What it is
A closer look at Hake Cheeks.
Gelatinous hake cheeks cooked in a salsa verde of olive oil, garlic, parsley, and fish stock, or in a white wine sauce, a Basque delicacy.
What to look for
Know it when you find it.
A tender, gelatinous texture, a silky green sauce, and plenty of bread to soak it up.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Hake Cheeks.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Libya
Tabahij
Al-tabahij
Fish layered with sliced potato, tomato and onion and baked in oil until the top layer browns and the fish steams underneath.