Vila Nova de Milfontes Alhada Stingray
The skate arrives at the table tender, with boiled potatoes alongside and a hot garlic sauce poured over it. The garlic is golden in the olive oil, then a little of the fish cooking water and a splash of vinegar are added: a simple sauce to coat the fish without masking its flavour.
This version was collected in Vila Nova de Milfontes, in the municipality of Odemira, from Norberto Ferreira. In a 2012 interview recorded for the Alentejo Gastronomic Charter, he explains that he learned it while working aboard the schooners and yachts of Milfontes. The account thus preserves a vivid memory of cooking on board, where people also learned before taking the helm.
Estimated yield: 4 people
Preparation: about 20 minutes
Heating, cooking and finishing: about 30–35 minutes
Estimated total time: 50–55 minutes, plus 1–2 hours salting in the fridge
Ingredients for 4 people
- 1.2 kg cleaned skate, cut into 4 portions, with the skin to be removed after cooking
- 800 g medium potatoes, skin on
- 8 garlic cloves
- 80 ml extra virgin olive oil
- 15 ml Figueirinha White Wine Vinegar
- 30 ml skate cooking water, about 2 tablespoons
- About 12 g coarse salt for salting the skate, plus enough salt for the potatoes
- Enough water for both cooking steps
Preparation
-
Salt the skate.
Spread the coarse salt over the skate, place it in a covered container and leave in the fridge for 1–2 hours. Once that time is up, remove the surface salt and quickly rinse the fish under cold water. -
Boil the potatoes in their skins.
Wash the potatoes, place them in a pan and cover with cold water. Season with a little salt. Bring to the boil and cook for about 20–25 minutes from boiling, until a knife slides easily into the centre. Drain and leave to cool just enough to handle, then peel. Halve the larger potatoes and keep them covered while you finish cooking the fish. -
Gently poach the skate.
While the potatoes are cooking, heat enough water in a wide pot to cover the portions. Add the skate and keep it at a very gentle simmer for about 10–15 minutes, depending on the thickness. The flesh should turn opaque and separate easily from the cartilage; for a more reliable check, ensure it reaches 75 °C for 30 seconds at its thickest point. Remove with a wide slotted spoon and reserve 30 ml of the cooking water. -
Remove the skin and prepare the serving platter.
While the fish is still warm, lift one edge of the skin and carefully remove it, using a small knife if necessary. Arrange the skate and potatoes on a warmed serving platter. When dividing the portions, separate the flesh from the central cartilage. -
Make the garlic sauce and serve.
Peel the garlic and slice it thinly. Heat it with the olive oil in a frying pan over low heat for about 2–3 minutes, until it starts to turn a light golden colour. Remove the pan from the heat and carefully add the reserved water and vinegar, as the oil may splatter. Stir, taste the sauce, and immediately pour it over the skate and potatoes. Serve without letting the fish cool.
Tips for tender skate
Keep the fish water at a gentle simmer. A vigorous boil can break up the portions; remove them as soon as they are cooked, without leaving them to wait in the hot water.
Prepare the garlic while the pots are on the heat, and make the garlic sauce only when the serving platter is ready. This way, the sauce reaches the fish and potatoes hot.
Wine pairing
Vidigueira Superior Branco DOC, made from Antão Vaz and Arinto grapes, brings freshness, lime notes and a mineral profile that complements the fish and the acidity of the garlic sauce. Serve at 9–10 °C.
In the pan, Figueirinha white wine vinegar adds the finishing touch to the olive oil and garlic. The small amount specified seasons the sauce without overpowering the flavour of the skate.
Preparation ahead and storage
You can peel the garlic and leave the fish to salt in the refrigerator for the recommended time. Cook the skate and make the garlic sauce close to serving time to preserve the fish’s texture.
If you have portions left over, divide them into small containers, cool them quickly and refrigerate within 2 hours. Eat within 48 hours. Reheat only the amount you need, once, covered and with a little sauce, until piping hot throughout.
Frequently asked questions
The skate is already skinless. Can I use it?
Yes. Keep the salting and gentle cooking, and omit only the skinning. Check whether it is done before the estimated cooking time is up, especially if the portions are thin.
How can I stop the skate from falling apart when transferring it to the serving dish?
Use a wide slotted spoon, support the portion underneath and avoid turning it more than once. The water should simmer gently, and the fish should be removed as soon as it is cooked.
The garlic has turned brown and bitter. Can it be salvaged?
If the garlic has burned and the olive oil tastes bitter, make the garlic sauce again. Use a lower heat and remove the pan when the garlic is just lightly golden; it will continue to brown in the hot oil.
Another taste of the Alentejo coast
For a fish starter with a different texture, also try Sines Mackerel Croquettes with Potato and Parsley.
Source and adaptations
Carta Gastronómica do Alentejo (2013), p. 1020, “Raia de Alhada”, Vila Nova de Milfontes, Odemira. Interview with Norberto Ferreira by Inês Olaio Marques, ADL, in 2012.
Recipe collected in the Alentejo, adapted by Herdade do Estacal for the blog “À Mesa com o Alentejo”. The 1–2-hour salting, separate cooking of the skate and potatoes with their skins on, removal of the skins, and garlic sauce made with fish cooking water and vinegar have been retained. The quantities, yield, cooking times and doneness checks are guidelines for this adaptation; white wine vinegar was chosen.
Illustrative photograph
