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Skate with leeks in saffron broth from The New Portuguese Table: Exciting Flavors from Europe's Western Coast by David Leite and Nuno Correia

  • saffron
  • shallots
  • yellow peppers
  • chives
  • heavy cream
  • leeks
  • fish stock
  • skate

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Notes about this recipe

  • L.Nightshade on November 04, 2013

    I used rock cod and red peppers. Our vintage propane stove was being a bit finicky, and didn't want to provide anything but a raging flame or a little sputter. I chose the sputter, and my sauce took much longer to reduce than the 10 minutes mentioned. No complaints, as the saffron had all the extra time to infuse. Although the taste remained delicate, it was rich and pronounced. Leeks, shallots, and then bell pepper, are sautéed separately. The fish is dredged in flour and seared in oil. Each bowl gets a scoop of the vegetables, a ladle of the broth, then a piece of fish. This would have been a fairly quick dish, if our stove hadn't been so stubborn. It was certainly delicious, and dinner-party worthy. Definitely goes into the do-again list. https://www.facebook.com/photo.php?fbid=473371382777965&l=8e3d419d60

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