I just saw this on PBS today...REC: Red Brodetto of Skate by Lidia Bastianich
I've never had skate before, but after I watched the show I sure wanted to try some! Apparently it is a sweet fish - tastes a bit like lobster.
Lidia did some things a bit differently on the show than is indicated on the web recipe.
On the show she didn’t cut the skate into finger-size pieces, but left them a bit larger, about the size of a deck of cards. She dredged them lightly in plain flour, knocking off the excess. Also, she didn’t fry it very long, taking it out of the pan when only partially cooked.
Once the onions had sautéed a bit, she cleared a space in the pan and added about 8 smashed garlic cloves and let them sauté. She also used more tomato paste - 2 heaping tablespoons.
Here the order was changed up a bit…she added the vinegar to the boiling water and poured it into the pan with the tomato/onion mixture. On the show, she had also cooked up a small pot of cannellini beans and added the beans along with the cooking water into the tomato/onion mixture. Then, after stirring, she nestled the sautéed skate pieces into the broth and then simmered it all.
Here's the recipe I grabbed off a website.
Red Brodetto Of Skate
By Lidia Bastianich
Skate:
2 pounds skinless skate wing with cartilage, or 1 ½ pounds skate fillet (you may substitute sole or flounder)
¾ teaspoon salt, or more to taste
1 to 2 cups flour for dredging
1 cup canola oil, or more if necessary
Brodetto:
6 Tablespoons extra-virgin olive oil
1 large onion, chopped
2 Tablespoons tomato paste
2 Tablespoons red wine vinegar
2 cups water
¼ teaspoon peperoncino (hot red pepper flakes)
2 Tablespoons chopped fresh Italian parsley
For Skate: Slice the skate wing into 1½-inch wide strips, cutting along the rib lines that extend from the body side to the edge-a whack with a chef's knife will cut through the tough band of cartilage. If using thin skate fillet, cut the strips a bit wider, about 2 inches, so each piece has some substance. If any strips are longer than 6 inches, cut them in half crosswise.
Sprinkle all the pieces with salt on both sides, using about 1/8 teaspoon of salt in all. Roll them in the flour to coat on all surfaces. Shake off any excess flour and set then down on a plate or piece of wax paper.
Meanwhile, pour enough canola oil into a pan to cover the bottom with a 1/8-inch layer. Heat over high heat for a couple of minutes or more, until the oil sizzles instantly if you dip a piece of fish into it. Lay a batch of fish strips in the pan, with an inch or two of space in between the pieces. Fry for 2 minutes or more, until the first pieces you put into the pan are crisped and golden brown, then turn them over. Cook on the second side for another 2 minutes or more, until it is nicely colored. Thin fillet pieces will need less time, and skate pieces with cartilage will need more. When caramelized on both sides, lift the pieces with tongs and lay them in a bowl lined with paper towels to drain. Sprinkle lightly with salt. Fry all of the pieces the same way, adding oil to the pan as necessary, draining and salting lightly. Pour the hot canola oil out of the skillet.
For Brodetto: Put the skillet back on the stove, pour in 4 tablespoons of the olive oil and add onions, sprinkling ¼ teaspoon salt over them. Cook over medium-high heat, stirring for 3 to 4 minutes. As they sizzle and wilt, pour in a couple Tablespoons of water to steam and soften them. Continue to cook for another 3 minutes, stirring frequently. Clear a space in the pan, and drop in the tomato paste. Stir and toast it for a minute in the hot spot, then stir it in with the onions.
If you're cooking skate pieces with cartilage, return them to the pan now. Turn and toss them with tongs to mix with the onions. In a measuring cup, stir the red wine vinegar into 2 cups of hot water. When the fish is sizzling, pour the vinegar water into the pan and turn the heat to high. As it heats up, stir to combine the onions, tomato paste, and fried bits, then shake the pan and move the skate pieces around gently, so they're bathed in the liquid but do not break apart.
Add more broth to bring the sauce level just over the top of the skate; drop in the peperoncino, drizzle the remaining 2 tablespoons olive oil all over; shake the pan to stir things up a bit. When the sauce comes to a boil, adjust the heat to keep it actively simmering all over the surface. Cook for about 5 minutes, then taste, and add more salt if needed.
If you're cooking skate fillet pieces, return them to the skillet now. Lay them in the pan and cover with the simmering sauce, without breaking the pieces apart. Cook for another 5 minutes or so-10 minutes of simmering in all-until the sauce has thickened and reduced slightly. Sprinkle the chopped parsley all over the brodetto and take the skillet off the heat. Serve immediately.
Yield: 6 Servings
Round out the Meal:
With blanched and sautéed broccoli rabe with garlic
Wine Pairing:
A crisp Italian white such as the Ferrando Erbalnce Cariola 2000
From Lidia's Family Table by Lidia Bastianich (Knopf, 2004)
http://starchefs.com/recipes/quick_meals/qmsearch.php?category=0&id=3824&s=1578&t=j
