Warm poached ray wings with sunny and aromatic flavours of Morocco.

 Infuse a broth of water (2 pints) with seasoned white wine vinegar, a sliced onion, 2 celery stalks, garlic and bay leaf for 30 minutes........

 prepare a Moroccan spice mix ( a pinch of saffron infused in hot water, 2 toms, skinned and seeded, few crushed coriander seeds, pinch of cumin, small roasted red pepper [over a naked flame], red chili to taste, 2 garlic cloves, 5 fl oz of olly oil, i tbsp of lemon juice, 2 tsp of coriander and mint plus salt 'n pepper to taste) with 

 skin your wings - or better still, get your fishmonger to do it for you......

 poach (and turn) for around 10 minutes.......

recipe courtesy of Rick Stein's Coast to Coats p105.