Photo by basilico
basilico's Notes:
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Clean the ray brushing it under cold water and put it in a pot with 7 cups of water and the vegetables (celery, carrot, onion, parsley). Cover, bring to boil and simmer at very low heat for 20 minutes. When the fish is cooked, take it from the broth and clean it (you can make a lemon, olive oil and herbs dressing and serve it as a starter). Put back the fishbones and skin in the broth and keep it going for 20 minutes more.
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Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
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