1 kg of Lugrade Dry Salted Skate
1 kg of cooked white beans
100 g of sweet potato
100 g of carrots
6 garlic cloves
200 g of ripe tomatoes
3 bay leaves
150 ml of olive oil
150 g of chorizo
200 g of bacon
1 red chili pepper
20 g of fresh parsley
Salt and pepper to taste
Sauté the white onion, garlic, bay leaves, and chorizo in olive oil. Add the sweet potato, carrots, tomatoes, and red chili pepper.
Stir in the bacon, salt, the cooked white beans, and enough hot water to cover. Simmer gently for about 30 minutes.
Add the soaked Skate, cut into cubes, and cook for a further 10 minutes. Adjust the seasoning with salt and black pepper, then stir in the chopped fresh parsley.
Finish with a little more freshly chopped parsley and, if desired, serve with garlic white rice.
