Ray all i pebre
For 4 servings:
• 2 ray wings
• 30 g of almonds
• 1 piece of dry bread
• 3 large garlic cloves
• 1 kg of potatoes
• Mild paprika
• Salt
• Extra virgin olive oil
• 1 carton of fish stock
Fish dishes
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PREPARATION
PREPARING THE SAUCE
1. Cut the bread into 8 slices.
2. Fry it with the garlic and almonds.
3. Mash it all together in a mortar and chop finely.
PREPARING THE POTATOES, STOCK AND RAY
1. Peel the potatoes and cut them into chunks.
2. Fry the potatoes in apan, add salt to taste and add the sauce.
3. Add the mild paprikaand fry until the ingredients are well mixed.
4. Pour in the fish stock.
5. Boil on a low heat.
6. Cut the ray wings into strips.
7. Season to taste.
FINAL COOKING
1. Add the ray to the sauce pan with the potatoes 5 minutes before they are ready.
2. Cook for 5 minutes...and voila!
IF YOU WOULD LIKE TO MAKE YOUR OWN FISH STOCK:
1. Put some monkfish bones, tomato, celery, carrot, prawn heads and a sprig of parsley in a pan.
2. Cover all the ingredients with water and boil for 20 minutes.
3. Cover and allow the stock to infuse until it cools.
