Stingray in Saffron and Cumin Sauce by Frank Camorra

Ingredients

• 2 onions, peeled and halved
• 600 gm skate wings (about 1 large), skinned, bone in
• 3 green bullhorn capsicum or 1 large green capsicum
• 4 Desiree potatoes (about 800gm), cut into 3cm pieces
• 10 nora peppers (45gm; see note)
• 1 ripe vine-ripened tomato, scored
• 5 sun-dried tomatoes (not in oil)
• 2 pinches of saffron threads
• 2 tsp cumin seed
• 4 garlic cloves, coarsely chopped
• 1/2 tsp freshly ground black pepper
• 80 ml (⅓ cup) mild-flavoured extra-virgin olive oil
• To serve: robust-flavoured extra-virgin olive oil