Clean well the Kokotxas and rustal the skins that are left over. Drive them on a clean cloth to dry, the seasoning reserves.
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| Ingredients to make hake cocochas with green sauce: |
| For 4 people :: 1 kg. from kokotxas de merluza 3 garlic clove |
Ingredients to make hake cocochas with green sauce:
2. Place two water fingers with a branch of parsley, salt and the remains of the Kokotxas. Let reduce.
3. pela and sheet the garlic cloves and chilli and put them to brown in a wide casserole with oil.
4. Kitchen over very soft heat and watch that the garlic does not brown too much. Extract garlic and chilli to a plate.
5. Add a tablespoon of flour to the casserole and saute well. Pour the glass of white wine and a little broth.
6. Remove well, add chopped parsley and then, the kokotxas. Cook them for 2-3 minutes. At the last moment the chopped parsley and the garlic confited and the chilli. It serves hot.
