Preparation

Clean and cut the stingray into portions and season with salt and pepper. Make an aromatic broth with the bones and skin and coriander.

With a mortar and pestle, crush the coriander and garlic to a paste.

In the cataplana, sauté the onion and chopped tomatoes in olive oil. Add the wine, tomato paste, broth, half the coriander paste and the fish. Close the cataplana and cook over low heat for about 3 minutes.

Add the clams and the rest of the coriander paste. Close, shake the cataplana and allow to cook for another 3-4 minutes.