📝 About This Recipe
Hailing from the sun-drenched coasts of Andalusia, Raya en Caldillo is a masterclass in Spanish maritime simplicity. This dish features the delicate, wing-like flesh of the skate fish, poached to perfection in a vibrant, golden broth infused with saffron, toasted almonds, and sweet pimentón. It is a soul-warming stew that celebrates the unique, silky texture of the skate, offering a sophisticated balance of earthy garlic and bright Mediterranean flavors.
🥗 Ingredients
Main Fish
- 1 kg Skate wings (cleaned, skinned, and cut into 4-6 portions)
- to taste Sea salt (for seasoning the fish)
- to taste Black pepper (freshly cracked)
The Majada (Flavor Base)
- 4 tablespoons Extra virgin olive oil (Spanish Picual variety recommended)
- 4 pieces Garlic cloves (peeled)
- 1 slice White bread (stale, crusts removed)
- 12 pieces Blanched almonds (whole and raw)
- 1 generous pinch Saffron threads (lightly toasted)
- 1 small bunch Fresh parsley (leaves only)
The Broth and Aromatics
- 1 medium Yellow onion (finely diced)
- 1 teaspoon Pimentón de la Vera (sweet smoked Spanish paprika)
- 1/2 cup Dry white wine (such as Albariño or Manzanilla sherry)
- 750 ml Fish stock (high quality or homemade)
- 2 medium Yukon Gold potatoes (peeled and sliced into 1/2 inch rounds)
- 1 piece Bay leaf (dried)
👨🍳 Instructions
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1
Pat the skate wings dry with paper towels and season both sides lightly with sea salt and black pepper. Set aside at room temperature.
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2
In a wide, shallow clay pot (cazuela) or a deep skillet, heat the olive oil over medium heat.
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3
Fry the whole garlic cloves, the slice of bread, and the almonds until they are golden brown and fragrant. Be careful not to burn the garlic.
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4
Remove the fried garlic, bread, and almonds from the oil and place them into a mortar and pestle or a small food processor.
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5
Add the saffron threads and fresh parsley to the mortar. Grind the mixture into a thick, aromatic paste (the 'majada'). Add a tablespoon of water if needed to loosen it.
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6
In the same oil remaining in the pan, add the diced onion and sauté for 5-7 minutes until soft and translucent.
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7
Stir in the pimentón de la Vera, cooking for only 30 seconds to release its aroma without letting it turn bitter.
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8
Pour in the white wine, scraping the bottom of the pan to deglaze. Let it simmer for 2 minutes until the alcohol smell dissipates.
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9
Add the sliced potatoes and the bay leaf, then pour in the fish stock. Bring to a gentle boil.
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10
Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the potatoes are nearly tender when pierced with a fork.
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11
Stir the prepared majada paste into the broth. This will thicken the liquid and turn it a beautiful golden hue.
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12
Carefully place the skate wings into the simmering broth. Ensure they are mostly submerged.
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13
Simmer gently for 5-7 minutes. Skate cooks quickly; the flesh should start to pull away from the cartilage but remain moist.
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14
Taste the broth and adjust the seasoning with more salt if necessary. Remove the bay leaf.
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15
Garnish with a final sprinkle of fresh parsley and serve immediately directly from the pot.
💡 Chef's Tips
Always use fresh skate; if it has a faint ammonia smell, soak it in milk or water with a squeeze of lemon for 30 minutes before cooking. Don't overmix the stew once the fish is added, as skate is very delicate and can break apart easily. The 'majada' is the secret to authentic Spanish texture; don't skip frying the bread as it provides the body for the sauce. If you can't find skate, this recipe works beautifully with monkfish or thick fillets of hake. Use a wide pan so the fish can cook in a single layer for even poaching.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough bread to soak up every drop of the golden broth. Pair with a chilled glass of Manzanilla Sherry or a crisp Spanish Albariño wine. Start the meal with a light salad of bitter greens and citrus to balance the richness of the almonds. Offer a small bowl of Allioli on the side for those who want an extra punch of garlic creaminess. A side of steamed green beans or asparagus spears complements the delicate fish perfectly.