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Hake chin cooked in seawater

‘Kokotxa' is the Basque name for the lower sides of the hake chin. These parts contain a lot of collagen and are a real delicacy in the Basque Country.

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Allergens and dietary requirements

  • Fish
  • Pescetarian

Ingredients

30
pieces
hake chins
1
l
sea water (or water with seasalt)

Scale recipe

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