• 1/2 cup dry white wine
• 2 shallots, thinly sliced
• 1 bay leaf
• 8 cherry tomatoes, quartered
• 1 teaspoon saffron
• salt and freshly ground black pepper
• 2/3 pound skate filet, cut into 4 even pieces
• 8 large shrimp, butterflied
• 1/4 cup extra-virgin olive oil

In a sauté pan, bring the wine to a boil. Reduce to 1/4 cup and add the shallots, bay leaf, cherry tomatoes, and 1/2 cup of water. Return to a boil and cook 1 minute. Stir in the saffron, salt, and pepper, and cook for 3 minutes. Arrange the skate in a single layer over the sauce, cover, and cook for 3 minutes. Add the shrimp; cook for 2 more minutes, or until the shrimp have cooked. Serve hot, in a shallow bowl with a spoon to savor the broth, and drizzle with the olive oil. Serves 4

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