RECETAS Y COCINA

Ingredients

• 800 g of clean kokotxas (hake cheeks)
• 400 ml olive oil
• 2 tablespoons of white wine
• 4 to 6 tablespoons fish stock
• 1 clove chopped garlic
• Chopped parsley

Preparation

Season the kokotxas and toast the chopped garlic in oil until the garlic is golden-brown.

Then add the kokotxas skin side up and add the white wine, little by little.

Remove the pan and stir so that the sauce binds.

Before serving, add the chopped parsley and boil briefly.

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