Instructions: Cut the fish into 5 or 6 pieces and set aside.

In a 10-inch saute pan, heat the oil over medium heat and add the garlic, rosemary, Stingray and broccoli. Cook the fish and broccoli, turning the pieces to cook evenly, about 5 minutes total. Remove the rosemary and add half the parsley and the tomatoes. Bring to a boil over medium heat, then reduce to a simmer. Cook for 10 minutes, then keep warm. Remove the fish from the sauce and flake off the bones. Return it to the sauce.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the bucatini according to the package directions, until tender yet al dente. Drain the pasta and add it to the sauce along with the remaining parsley and salt and pepper to taste. Toss over high heat 1 minute and divide evenly among warmed pasta bowls.

This recipe yields 4 to 6 servings.

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