Numb-fish (Electric Ray) is a traditional Ancient Roman recipe for a dish of a electric ray wings cooked with wine and herbs that's finished with cheese before serving. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Electric Ray (Numb-fish).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
A simple recipe for a fish that is called the numb-fish in the text due to the numbing effect of its discharge. This, of course, is the electric ray. It may not be often consumed today, but it is a true ray, belonging to the same family of cartilaginous fish as the skate and thornback ray. You can easily substitute the fins of these (which are more commonly commercially available) in the recipe.
And an electric ray stewed in oil, wine, fragrant herbs, with a little grated cheese.
Ingredients:
6 skinned electric ray wings (or substitute skate or ray wings)
4 tsp Salt
250ml Dry white wine
6 tbsp extra-virgin olive oil
1 small bunch of herbs (eg oregano, dill, parsley, bayleaf, celery leaf)
Grated cheese (eg parmesan or pecorino) to garnish
Method:
Rub the salt over the ray wings. Arrange half the herbs in the base of an earthenware dish. Arrange the ray wings on top then scatter over the remaining herbs. Pour over the wine and oil then set over medium heat.
Bring to a simmer and cook slowly for about 25 minutes, until the fish is cooked through. Scatter over the cheese and continue cooking until the cheese melts.
)
