Ray recipe with tomato
I have already told you on other occasions about the multitude of beneficial properties for our health that stingray has, for example that it provides us with more vitamin B12 than meat or dairy products, or that it provides 79 calories per 100 gr. of its meat, well, today I bring you this recipe for ray with tomato that I prepared yesterday, with such an interesting fish.
Of course, we can't always buy skate, so when I find it in my fish shop, I usually buy and freeze it several times, and thus enjoy it whenever I feel like it, in paella, with capers, in black, etc.
1 kg. of clean skin ray, 1 kg. of crushed natural tomato (or the equivalent in fresh, red and ripe tomatoes, if we are in season), a few sprigs of seasonal aromatics, (parsley, celery, etc.), 4 potatoes, 4 artichokes, extra virgin olive oil (EVOO), and salt.
First we peel and dice the potatoes and fry them abundantly. EVOOHalfway through cooking, add the chopped artichokes. Once both are fried, we remove them drained on kitchen paper.
Meanwhile we put the tomato in a frying pan over the fire with a splash of EVOO, moving often, 10 minutes.
After 10 minutes, add the stripe to the tomato and the aromatic chopped, cover, stir with a couple of turns of the pan and leave for 5 minutes, turn off the heat.
Before serving, add the potatoes to the skillet with the stripe and move in turns so that they are impregnated with the aroma of the rest of the ingredients.
Processing time | 20 minutes
Difficulty | Easy
We present this recipe for stripe with tomato decorated with fried artichokes, we can accompany it with a toasted beer or a blonde, very cold and bread for dipping. A tip, if you like spicy, I recommend adding a piece of African pepper to the tomato sauce, it works great.