Skate (dogfish) stew with vegetables and shrimp

Ingredients

• 400 g Fresh skate (dogfish) (cut into medium-sized pieces)
• 3 medium pieces Potatoes (peeled and cut in half)
• 4 pieces Carrots (peeled and sliced into rounds)
• 2 medium pieces Onion (one whole for the butter, a second roughly sliced)
• 1 piece Leek (cleaned, cut into sections and tied)
• 4 cloves Garlic cloves (crushed or cut into 4)
• 30 g Unsalted butter (unsalted)
• 2 tbsp Fresh lemon juice (equivalent to 30 ml)
• 1 leaf Bay leaf
• 1 sprig Fresh rosemary sprig
• 1 sprig Fresh thyme sprig
• to taste Freshly ground black pepper
• to taste Fleur de sel
• 8 pieces Peeled, cooked shrimp (reserved for the end)
• a few sprigs Fresh chives (chopped, for garnish)
• 2 tbsp Thick crème fraîche (optional, to bind the broth)

Instructions

1. Prepare the vegetables

   Peel the potatoes and cut them in half. Peel the carrots and slice them into rounds. Clean the leek, cut it into sections and tie it. Slice one onion and roughly slice the second. Reserve everything in a bowl.

   Time: PT15M

2. Sauté the onion, garlic and bay leaf

   In a small saucepan, melt 30 g of butter over medium heat. Add the whole sliced onion, the 4 garlic cloves cut into quarters and the bay leaf. Sauté until the onion becomes translucent and lightly golden.

   Time: PT5M

   Temperature: medium

3. Deglaze

   Pour the lemon juice (or, if unavailable, half a glass of dry white wine) into the saucepan to deglaze the fond. Stir quickly to release the stuck bits.

   Time: PT1M

4. Add water and vegetables

   Pour cold water (about 1.5 L) into the pot, then add the potatoes, carrots, leek, the second sliced onion, the rosemary, thyme and black pepper. Lightly salt with fleur de sel.

   Time: PT5M

   Temperature: medium

5. Cook the vegetables

   Bring to a boil, then reduce to medium heat, cover and simmer for 25 to 30 minutes, until the vegetables are tender.

   Time: PT30M

   Temperature: medium

6. Add the skate and shrimp

   Place the skate pieces and the peeled shrimp into the pot. Replace the lid and cook for an additional 10 minutes over medium heat.

   Time: PT10M

   Temperature: medium

7. Finishing and serving

   Remove from heat, sprinkle with chopped chives, add a turn of pepper mill and, if desired, stir in the crème fraîche to bind the broth. Adjust seasoning with a little fleur de sel.

   Time: PT2M

Nutrition Facts

Calories

500

Protein

40g

Carbohydrates

60g

Fat

25g

Fiber

8g

Ingredient Substitutions

• Instead of Fresh skate (dogfish): cod, pollock, monkfish
• Instead of Potatoes: turnip, parsnip
• Instead of Carrots: rutabaga, squash
• Instead of Onion: shallot
• Instead of Leek: chives
• Instead of Garlic cloves: garlic powder
• Instead of Unsalted butter: olive oil
• Instead of Fresh lemon juice: dry white wine, apple cider vinegar
• Instead of Fresh rosemary sprig: thyme
• Instead of Fresh thyme sprig: rosemary
• Instead of Freshly ground black pepper: white pepper
• Instead of Fleur de sel: sea salt
• Instead of Peeled, cooked shrimp: scampi, scallops
• Instead of Fresh chives: flat parsley
• Instead of Thick crème fraîche: light cream, Greek yogurt

Equipment Needed

• Chef's knife
• Cutting board
• Small saucepan or skillet
• Pot or Dutch oven
• Wooden spoon
• Ladle
• Lemon zester (or citrus press) (optional)
• Herb bowl (optional)

Critical Steps — Do Not Skip

• Sauté the onion and garlic without burning them.
• Deglaze properly to capture the aromatic fond.
• Control the cooking of the skate to prevent it from becoming rubbery.

Chef Tips from the Video

• Use fresh lemon instead of vinegar for a subtler flavor.
• Add a knob of butter just before serving for a glossy finish.
• Serve with a drizzle of extra‑virgin olive oil and toasted bread.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Not recommended; the fish texture deteriorates.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the broth and vegetables the day before, store them separately in the refrigerator.
• Cut the skate on the day of cooking and keep it chilled until cooking.
• Reheat gently over low heat to avoid overcooking the fish.