Ingredients:
1 kilo Ray fish, clean and cut
600 gr potatoes
2 medium onions
2 to 3 tomatoes
Sweet pepper ( Pimenton dulce)
3 cloves of garlic
Breadcrumbs
Pinch of sugar
Parsley
Olive oil
Salt and pepper
For the sauce:
250ml of fish stock
125ml olive oil
190ml of full cream milk
Splash of olive oil
Sprinkle the fish with a little salt. Put them into an earthenware pot with the peeled potatoes, cut into roughly half a centimeter slices and also the onions cut into slices.
Cut the tomatoes in half, sprinkle a little sugar place them on the fish
In a separate bowl add the breadcrumbs, garlic, sweet pepper and the chopped parsley. Then sprinkle this mixture on top.
Finally to prepare the sauce, mix all the ingredients together and add to the dish.
Place your dish in the oven, preheated at 180º and allow to cook for between 30 to 40 minutes. Check it stays moist and when the potatoes are cooked, take it out the oven.
Serve from the same dish.
