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This is a Basque word, meaning the flesh under a fish's jaw. In the fish markets of the Basque Country, you can find kokotxas of hake and merluza (cod). Their high gelatinous content creates a fantastic broth, and they are mostly cooked in a very simple way, with olive oil, garlic, and parsley. In Spanish the word is cococha. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Kokotxa」の詳細全文を読む スポンサード リンク
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