Moroccan cuisine · Fish & Seafood

Raie à la Chermoula

Skate wing coated with green chermoula and gently poached in broth, market-style cooking from Morocco's Atlantic coast.

Ingredients · for 4 servings

• 4 skate wings (about 250 g each)
• 1 bunch fresh cilantro
• 1/2 bunch flat-leaf parsley
• 5 garlic cloves
• 1 tsp cumin
• 1 tsp paprika (sweet)
• 1/2 tsp turmeric
• 2 lemons
• 1 onion
• 200 ml water
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Rinse the skate wings under cold water, pat dry, and rub with the juice of half a lemon so the typical ammonia smell disappears.
2. For the chermoula, finely chop the cilantro and parsley and stir together with the grated garlic, cumin, paprika, turmeric, the juice of one lemon, 5 tbsp olive oil, salt, and pepper into a thick paste.
3. Coat both sides of the wings with two-thirds of the chermoula and let marinate, covered, in the fridge for 20 min.
4. Slice the onion into thin rings, spread it with the remaining olive oil in a wide pan, and sweat for 5 min until translucent.
5. Lay the wings on top, stir the remaining chermoula with 200 ml water, pour it in, and simmer covered over low heat for 12–15 min, until the flesh flakes off the cartilage.
6. Carefully lift the wings onto a platter, pour the reduced broth over them, and serve with wedges of the remaining lemon.