Gourmet food with a touch of local authenticity.

“Kokotxas” of hake in green sauce, by the chef Martín Aristondo
in the restaurant Kukuarri - NH Collection San Sebastián Aránzazu.
We present you in detail one of the most unique dishes of Basque cuisine.

“Kokotxas” of hake
in green sauce

Our kokotxas are famous for their delicate taste and texture and are the key ingredient of one of our chef’s most unique recipes.

Preparation

Clean the kokotxas, removing any excess skin they may have.
Over a medium heat, add virgin olive oil, chopped garlic and dried red chilli slices to an earthenware dish.
Carefully add the kokotxas skin-side down lightly seasoned, maintaining the flame for a minute.
Remove the dish from the flame and put the kokotxas in hot oil with the skin face up.
With a circular backwards and forwards movement, mix all the ingredients until the sauce is naturally blended.
Finally add a pinch of salt and chopped parsley. It is now ready to serve.

Earthenware dish

The earthenware dish is ideal for maintaining heat for the perfect cooking of the kokotxas.

Earthenware dish

The earthenware dish is ideal for maintaining heat for the perfect cooking of the kokotxas.

Gourmet hake

European hake (Merluccius merluccius) is a white salt-water fish from the Merlucciidae family.

With a low fat and calorie content, it contains around 65 calories and less than 2 grammes of fat per 100 grammes of edible portion.

The kokotxa is a small part extracted from the lower jaw of the head of the hake.
The word “kokotxa” comes from Basque, also known as “cococha”.
It is currently considered a luxury product. 1 kg of kokotxas is equivalent to 100 kg of hake.

One of the most important dishes along the Bay of Biscay, all the way from Celeiro (Galicia) to Capbreton (southern France).

Line-caught hake or “pintxo” is the most sought-after in the market.
They are caught individually, on the line, with maximum care to avoid any blows when caught or rubbing against the nets, thus maintaining the firmness of their flesh.

Respect for
the raw material

1 _ 1kg Kokotxas of hake
2 _ Fresh parsley
3 _ 4 garlic cloves
4 _ Dry red chilli
5 _ 400 ml of virgin olive oil 0’4º
6 _ Green sauce
7 _ Salt

* Ingredients for 4 people.

Respect for
the raw material

1 _ 1kg Kokotxas of hake
2 _ Fresh parsley
3 _ 4 garlic cloves
4 _ Dry red chilli
5 _ 400 ml of virgin olive oil 0’4º
6 _ Green sauce
7 _ Salt

* Ingredients for 4 people.

Martín Aristondo

Donostia - San Sebastián, 1975

His domestic and international experience has seen him bring life to a creative, imaginative and appetising gastronomic offer. He fuses tradition with new culinary techniques.

“Curiosity is one of the ingredients that forms part of my way of knowing of what is happening over the stoves.”

Martín Aristondo

Restaurante Kukuarri

An innovative concept developed by the chef Martin Aristondo that proposes an unforgettable gastronomic experience in a unique space that promises to become a new hit in San Sebastian.

This gastronomic project unites traditional and avant-garde cuisine and incorporates fresh, seasonal products from around San Sebastian.

Restaurante Kukuarri

An innovative concept developed by the chef Martin Aristondo that proposes an unforgettable gastronomic experience in a unique space that promises to become a new hit in San Sebastian.

This gastronomic project unites traditional and avant-garde cuisine and incorporates fresh, seasonal products from around San Sebastian.

Earthenware dish

The earthenware dish is ideal for maintaining heat for the perfect cooking of the kokotxas.

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