This Basque fish specialty is prepared with the finest parts of cod and hake, which are sold separately in Basque markets. The cocotxas are gelatinous pieces of meat from the gill area. The preparation of this noble dish is simple – one more reason to use only the best ingredients and to closely monitor the cooking process, because here deficiencies in quality and mistakes at the kitchen stove can no longer be concealed.
In the beginning, put the mussels in salted water for 6 hours, as described below.
Pick the garlic bulb into cloves, peel the cloves and cut them into fine slices. Cook the garlic in the olive oil over low heat until golden brown. For this purpose, take a large heavy sauté pan that can later hold the pieces of fish together in one layer. Stir frequently. The garlic must not brown or it will taste bitter and spoil the dish. When it is golden brown, remove from the kitchen stove and cool.
Soak the clams for 6 hours in cold salted water to which you have added 10 level tablespoons of salt per l of water to rinse out dirt and sand. The salt water should be renewed once, better twice during this time. Scrub the mussels thoroughly under running water to remove adhering dirt. Open mussels, which do not close when tapped, are sorted out. Place the mussels in a bowl with 150-200 ml of water.
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