Cod Cheeks (Cocochas de Bacalao)
Cod cheeks served in a pan with a thick, glossy pil-pil sauce, accompanied by open clams.
The tapas dictionary
- Cocochas
- Cocochas are the throat meat of hake or cod. They are often prepared grilled, fried, or in green sauce. This is a prized morsel, frequently served as an appetizer or tapa. Its origin is strongly associated with Basque cuisine.