Name: Skate in Tomato Sauce with Chocolate and Orange
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 2 pounds skate wings (cleaned and cut into portions); 4 large tomatoes (diced); 2 tablespoons olive oil; 1 medium onion (finely chopped); 3 cloves garlic (minced); 1/2 cup white wine; 1 ounce dark chocolate (70% cacao, grated); 2 strips orange peel (about 3 inches long each); 1 teaspoon smoked paprika; 1/2 teaspoon saffron threads; 1 bay leaf; 1 cup fish stock; 2 tablespoons fresh parsley (chopped); 1/2 teaspoon salt; 1/4 teaspoon black pepper

Skate in Tomato Sauce with Chocolate and Orange

A traditional Spanish dish featuring skate fish cooked in a rich tomato sauce, enhanced with the classic Catalan combination of chocolate and orange. This unique recipe balances savory, sweet, and citrus notes for an elegant and flavorful meal.

60 min

Medium

4 servings

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Taste Profile

Sweet4/10

Salty3/10

Sour5/10

Umami6/10

Spicy2/10

🥄 Texture

The skate wings, once cooked, offer a tender, flaky texture that is complemented by the rich, smooth sauce. The sauce's viscosity coats the fish nicely, providing a luxurious mouthfeel.

👃 Aroma

The dish emits a complex aroma characterized by the fruity and slightly bitter notes of dark chocolate and orange peel, the savory depth of saffron and smoked paprika, and the freshness of tomatoes and parsley.

🍷 Pairs Well With

A medium-bodied red wine with fruity notes, such as a Pinot Noir, would complement the richness of the chocolate and the acidity of the tomato sauce without overpowering the delicate flavor of the skate.

🥗 Side Dishes

Boiled new potatoes and a crisp green salad dressed with a light vinaigrette would balance the dish's richness and provide a refreshing contrast.

Ingredients(15 items)

12 pounds skate wings (cleaned and cut into portions)

24 large tomatoes (diced)

32 tablespoons olive oil

41 medium onion (finely chopped)

53 cloves garlic (minced)

61/2 cup white wine

71 ounce dark chocolate (70% cacao, grated)

82 strips orange peel (about 3 inches long each)

91 teaspoon smoked paprika

101/2 teaspoon saffron threads

111 bay leaf

121 cup fish stock

132 tablespoons fresh parsley (chopped)

141/2 teaspoon salt

151/4 teaspoon black pepper

Instructions

Pat the skate wings dry with paper towels and season both sides with salt and pepper. Set aside at room temperature for 15 minutes.

Heat olive oil in a large, deep skillet or cazuela over medium heat. Add the chopped onion and cook for 5-6 minutes until softened and translucent.

Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.

Add the diced tomatoes, smoked paprika, and bay leaf. Cook for 8-10 minutes, stirring occasionally, until the tomatoes break down and release their juices.

Pour in the white wine and fish stock. Add the orange peel strips and saffron threads. Bring to a simmer and cook for 10 minutes to allow flavors to meld.

Gently place the skate portions into the sauce, spooning some sauce over the top. Cover and simmer on low heat for 12-15 minutes until the fish is cooked through and flakes easily.

Carefully remove the skate pieces to a serving platter and keep warm. Remove and discard the bay leaf and orange peel strips from the sauce.

Stir the grated dark chocolate into the sauce until completely melted and incorporated, creating a rich, glossy finish. Adjust seasoning with additional salt if needed.

Pour the chocolate-enriched tomato sauce over the skate. Garnish with fresh chopped parsley and serve immediately with crusty bread or boiled potatoes.