Preparation

One of the great secrets of the stingray, is to shave the skin very well and wash it very well with vinegar.

After shaving the skin, wash it thoroughly and finally wash it with vinegar, let it remain for at least 1 to 2 hours with salt.
Put a pan of water over the heat with the streak and the potatoes, when it boils let it stand for 5 minutes.

Prepare the sauce separately in a container with crushed or chopped garlic, olive oil, vinegar, parsley or coriander (depending on taste), add 3 tablespoons of hot cooking water.

When the 5 minutes of boiling have passed, drain the water from the pan and add the sauce you prepared.
Cook again for another 5 minutes.
It should be served right away so as not to cool.

Ingredients

  • 400g of stingray
  • 5 cloves of garlic
  • 3 tablespoons olive oil
  • 1 tablespoon of vinegar
  • 4 potatoes
  • Coarse salt
  • Parsley or Coriander