An old roman classic, the fish broth made it cheaper and you had a second course with the boiled fish. The original would be with the roman broccoli, wich is seldom in markets outside Rome (not to mention the States). You can see one in the picture, they grow as fractals. Sicilian broccoli - known as broccoli in the Us - would do. —basilico
In This Recipe
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.