Boil wine, 1 cup (200 ml) water, onion, garlic, salt and spices for 5 minutes, then allowed to cool. In cold broth place cleaned mackerel, cook on low heat for 15 minutes and allowed to cool in the broth. Remove bones, mackerel cut into 6-8 pieces and arrange on a flat oval dish. Broth boil until evaporated to half, and cool, poured onto mackerel. Finally garnish with capers and parsley and serve.