Put the fish on the bread, basting with the sauce, and serve immediately.

Toast the slices of bread on a hot plate (or in the oven), remove them, cut them in half, and place them in a bowl or large plate.

Add water covering the fish, put the lid on and cook over a low heat for approximately 25 minutes or until the fish is cooked and the sauce is consistent, but with plenty of broth.

Add the pieces of stingray and season with salt, pepper and chilli sauce.

Drizzle with white wine, add the bay leaf, the tomato pulp and the coriander branch and bring to a boil.

Then add the tomatoes, in small pieces, stir and let it cook a little more.

Start by heating the oil, add the sliced onions and the crushed cloves of garlic. Let it saute until soft.