Ray wings in pepper sauce, a special and different dish

It would never have occurred to me to eat stingray wings, until I arrived in France ... And I found it impressive
Finding them in the frozen section, making a gap between the panga and the hake and I said to myself «hey, why not try?». I jumped for them and I was delighted.

I am very delicate for the thorns of the fish And that's the first advantage of ray wings. Another great advantage is that
its flavor is very mild and it can fit perfectly with any ingredient. In my case, I have already tried cooking them with garlic, simply grilled or, as I present them today, with a rich pepper sauce.

Ingredients

• 1 or 2 stingray wings per person
• 3 bell peppers (one red, one green and one yellow)
• 1 ripe tomato
• 1 cebolla
• 2 cloves of garlic
• Olive oil
• Sal Island
• Pepper
• Parsley

Crafting

In a pan we are going to heat the olive oil and poach the sliced ​​onion and the sliced ​​garlic. Add the ray wings and cook them until they are done to our liking, remove everything and reserve. In the same pan, sauté the peppers cut into strips and add the tomato, cook for a few minutes.

Add a little water, the finely chopped parsley and salt and pepper, the tomato should be dissolved and the water should reduce until we obtain a slightly consistent sauce. When it is ready we serve it with the stingray wings that we reserve before and that's it.

Bon Appetite!.

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