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Serves 6:
1 kg. ray; 1 kg. potatoes; 1 tsp. sweet red pepper; l. oil; 50 gr. belly fat; 4 cloves of garlic; parsley; onions; vinegar; water; salt.

Scrape the ray and cut into pieces. Put the potatoes to boil with the onion, garlic, parsley and salt. When half cooked add the pieces of ray and continue cooking until the potatoes are done. Brown three cloves of garlic and a little onion in a frying pan.

When done remove the frying pan from the heat. Leave to stand for a few minutes and then add the red pepper with a little vinegar taking care that the pepper doesn't burn. When the fish is cooked drain off the water and pour the sauce over both the fish and potatoes and leave to stand for a few moments. Serve hot.

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