Recipe: Stuffed Tomatoes with Skate Wing Provençale

1 Fill a large pot halfway with salted water or seawater, add some seaweed (if you have any), then bring to a boil and add your skate wings cut into chunks. Cook for 10 minutes, then let rest.

2 In a sauté pan, sweat the onions in olive oil. Add the chopped preserved peppers, garlic, olives, and tomato flesh. Season with salt and Espelette pepper powder, plus a little finely chopped rosemary. Let this cook for about ten minutes.

3 Drain the skate wings, shell them, break up the flesh a little, and add it to the mixture, stirring well. Heat through briefly.

4 Preheat your oven to 355°F (180 °C) (gas mark 6).

5 In an oven-safe dish, line up your 8 tomatoes, then fill them with your mixture. Drizzle with a splash of olive oil. Cook in the middle of the oven for 20 minutes. Turn off the oven and let rest for another 15 minutes.