Tomato, red wine & skate stew
200ml red wine
2 garlic cloves, peeled and finely chopped 400g tin chopped tomatoes
1 tbsp capers
1 tsp honey
2 tbsp chopped flat-leaf parsley, plus extra to garnish
2 tbsp chopped dill, plus extra to garnish
250ml vegetable stock
2 skate wings sea salt and black pepper mashed potato, to serve
In a large saucepan, heat the butter over a medium heat and add the garlic. Sauté for 1-2 mins, then add the red wine. Cook for 3-4 mins until reduced by half. Mix in the tomatoes, capers, honey, flat-leaf parsley and dill, then zest in the rind of the lemon. Season with salt and pepper, and add the stock. Bring to the boil, then simmer for 5 mins.
Add the skate to the saucepan and simmer, covered, for 10-12 mins until the fish is white and comes away easily from the bone. Squeeze over the juice of the lemon and serve with mashed potato, and garnished with the extra herbs.