Stingray in Saffron and Cumin Sauce by Frank Camorra
Recipe for stingray in saffron and cumin sauce by Frank Camorra for Gourmet Institute.
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Cooking tools:
- Oven
- Saucepan
- Slotted spoon
- Metal tongs
- Stove
- Chef's knife
- Tray
- Mortar and pestle
- Food processor
- Mixing bowl
- Plate
- Tongs
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
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