Skate with clams in spicy tomato sauce
Total time75 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 75 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 25 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Skate edible flesh; buy about 1.2 kg skinned wings with cartilage 800 g
- Clams estimated edible weight; buy 300 g shell-on 60 g
- Canned tomatoes 600 g
- Onion 180 g
- Green pepper 150 g
- Garlic 9 g sauce and 6 g fish 15 g
- Fish stock 150 ml
- Extra virgin olive oil 25 g sauce and 20 g fish 45 g
- Cayenne pepper 0.2 g
- Parsley 4 g
- Salt depending on stock and clams 1 g
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Method
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Check the clams and discard broken ones or open ones that do not close when tapped. If sandy, soak for an hour in salted water in the fridge and rinse. Chop the onion, green pepper and 9 g garlic.
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Soften the chopped vegetables with 25 g oil and the cayenne in a casserole for 12 minutes. Add the tinned tomatoes and simmer uncovered for 20–25 minutes. Remove the cayenne and blend the sauce.
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In a wide casserole, heat the remaining 20 g oil with the other 6 g chopped garlic for a minute. Add the skate in four portions, brown for a minute per side and pour in all the tomato sauce and fish stock. Cover and simmer gently for 8–12 minutes, depending on thickness, until the fish reaches 63°C close to, but not touching, the cartilage.
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Steam the clams separately in a covered hot saucepan with two tablespoons of the sauce liquid for 3–5 minutes. Discard closed ones, strain their juices and add both to the stew. Taste before adding salt, heat for a minute and serve with chopped parsley.
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