800 g. Of clean kokotxas
4 dl. olive oil
2 tablespoons of white wine
Of 4 to 6 tablespoons fish stock
1 clove minced garlic
Chopped parsley

Season the kokotxas and put oil with garlic minced fire until the garlic golden-brown. Then add the kokotxas skin side up and add the white wine, little by little. Remove the pot and move to the sauce interlinks. When go to serve, add the chopped parsley and give a brief boil.