Preparation

arrange the stingray and wash very well.
reserves the liver.
then the stingray is cut into bunches (this is the name given in the fig tree from the mouth to the strips of the streak cut from top to bottom).
season with salt and, after 1 hour, cook in water seasoned with salt.
Apart the potatoes are cooked with the skin and peeled.
meanwhile, the sauce is prepared: the oil, the garlic cloves, the bay leaf, the paprika, the vinegar, a little pepper and a little liver of the ray (about 40 g), 3 spoons of the cooking water of the stingray and everything is crushed until it thickens.
the stingray is placed on a platter, around the potatoes, watering everything with the sauce.

Ingredients

  • 1.2 kg of stingray
  • 800 g of potatoes
  • 1 dl of olive oil
  • 2 garlic cloves
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1 teaspoon of vinegar
  • salt
  • pepper