Skate alla pizzaiola is such a tasty fish dish that I always cook a lot, even when there are just two of us. I prepare it in a hundred ways, and today I wanted to present you the tomato version. It is a delicate fish, and above all easy to debone since its bones are made of cartilage. Low in calories, only 76 per 100 grams, skate also has an excellent content of minerals and vitamins, so it is a food that everyone can eat. But think carefully about the weight when you buy it because only half is flesh, the rest is all cartilage!!!!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3.3 lbs skate
- 2 cloves garlic
- 14 oz tomato puree
- 14 oz cherry tomatoes
- 4 tbsps extra virgin olive oil
- 1 tbsp dried oregano
- 1 piece of chili pepper
- to taste salt
Tools
- Pot large non-stick with high sides
- Lid
How to prepare Skate alla pizzaiola
First, organize your workspace with all the ingredients pre-measured to have everything at hand.
Have your trusted fishmonger clean the skate for you, and if you have some time, bring home the waste, with the guts removed.
They will be useful for preparing a fish stock to freeze, suitable for extending pasta dishes, risottos, and even soup.
Wash the skate further, dry it, divide it into 8 pieces, and place it on a plate.
In a large high-sided pot, sauté the garlic with 4 tablespoons of extra virgin olive oil.
Immediately add the tomato puree, cherry tomatoes cut in half, add the chili pepper, and sprinkle the tomato sauce with dried oregano and salt.
It will definitely be necessary to pour in a glass of water, otherwise the tomato puree might dry immediately without giving the cherry tomatoes time to soften.
Cover with the lid and cook over medium-low heat for about 20 minutes, or until the cherry tomatoes are completely wilted.
At this point, add the skate pieces, adjust the salt, and let it cook without the lid for about 15/20 minutes.
Be careful not to exceed this cooking time, otherwise the skate alla pizzaiola may harden, as it is a lean fish.
Serve your Skate alla pizzaiola still steaming, sprinkling it with more dried oregano or freshly chopped parsley.
Tips and variations:
I know it is good practice to eat fish right after cooking, but when it comes to skate alla pizzaiola, I always cook more to enjoy it the next day.
In my opinion, it gains more flavor and becomes even tastier.
If you don’t like oregano, you can replace it with parsley, which certainly goes well with fish.
Do you like skate? Then don’t miss the next recipe: Mezze maniche Skate and Romanesco broccoli
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