Stewed sardines

Scale and gut the sardines and remove their heads.

Peel and wash the potatoes and cut them in slices 4-5 mm thick.

Clean and finely chop parsley and garlic.

Place a layer of potatoes in an oiled baking dish, then a layer of sardines, add salt and pepper to taste, 4 cloves of garlic, 15 g of parsley, olive oil and white wine.

Repeat the process until you have used up all of the ingredients and top it with potatoes.

Pour over with oil, wine and water so that the liquid covers the potatoes.

Cover the baking dish with foil and bake in an oven for 30-40 minutes at 160C.