Red Brodetto of Skate

Name: Red Brodetto of Skate
Yield: serves 6
Ingredients: 2 pounds skinless skate wing with cartilage, or 1 1/2 pounds skate fillet; 3/4 teaspoon salt, or more to taste; 1 to 2 cups flour, for dredging the fish; 1 cup canola oil, or more if necessary; 6 tablespoons extra-virgin olive oil; 1 large or 2 medium onions, chopped; 2 tablespoons tomato paste; 2 tablespoons red wine vinegar; 2 cups water or Simple Vegetable Broth (page 288); 1/4 teaspoon peperoncino (hot red pepper flakes); 2 tablespoons chopped fresh Italian parsley; A 14-inch sauté pan or skillet, with 3-inch sides or deeper

December 14, 2011

Brodo means “soup” in Italian, and brodetti are savory, soupy preparations that usually refer to fish. A brodetto is uncomplicated, quick, and very delicious— a preparation that you can use for many kinds of seafood. For this recipe I’ve chosen skate, an ocean fish that some of you may not be familiar with. It is immensely popular in Europe and one of my lifelong favorites. Fortunately, it is now widely available here, reasonably priced, and, when fresh, as sweet and luscious as lobster. It is particularly well suited for a brodetto, having naturally gelatinous flesh and bones, which enhance the richness and viscosity of the sauce. If you can, buy skate with the center cartilage, which is how I like it; see box on skate, below.

Recipe notes

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