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Warm Poached Skate with the Sunny and Aromatic Flavours of Morocco

Rick SteinThis is one of Rick Stein's recipes which we have kindly had permission to reproduce which should whet your appetite for more.

To find out more about Rick Stein and his passion for seafood have a look at his biography page.

For further information about his restaurants in Padstow, Cornwall, his new cookery school and to see his online delicatessan visit his website - click here.

If you would like to know more about his books and how to order them have a look at our Bookstore which will also link you to Amazon for further details.


2 x 450g / 1lb prepared skate wings

For the court bouillon:
1 onion, sliced
2 celery sticks, sliced
1 fresh bay leaf
3 tablespoons white wine vinegar
2 teaspoons salt
6 black peppercorns
1.2 litres / 2 pints water

For the sauce:
A pinch of saffron strands
2 plum tomatoes, skinned, seeded and diced
1/4 teaspoon crushed coriander seeds
A pinch of ground cumin
1 small Roasted Red Pepper, skinned, seeded and cut into thin strips
1 medium-hot Dutch red chilli, seeded and finely chopped
2 garlic cloves, finely chopped
150ml / 5fl oz extra virgin olive
1 tablespoon lemon juice
2 teaspoons each of shredded coriander and mint
Salt and freshly ground black pepper


  • For the court bouillon, put all the ingredients into a large shallow pan. Bring to the boil and simmer for 20 minutes.
  • Cut each skate wing in half. Add them to the court bouillon and simmer gently for 10 minutes.
  • Meanwhile, steep the saffron in a couple of teaspoons of warm water for 5 minutes. Put the saffron and its water, tomato, coriander, cumin, red pepper, chilli, garlic, oil, lemon juice, 1 teaspoon of salt and 10 turns of the black pepper mill into a small pan and just before the skate is ready, warm the sauce through over a very gentle heat.
  • Lift the pieces of skate out of the court bouillon, drain off the excess liquid and put onto 4 warmed plates.
  • Stir the coriander and mint into the sauce, spoon some over each piece of skate and serve.

Serves 4

To visit Rick Stein's website which features regular new recipes - click here