Almería cornmeal gachas with fish caldo quemao

Bring 1000 ml of water and 1 pinch of salt to the boil in a large deep pan. Sprinkle in cornmeal while stirring constantly, then cook gently for about 30 min according to the packet, until thick, cooked and lightly sticking to the spoon. Meanwhile heat oven to 220 °C and roast washed peppers for about 30 min, turning, until skin blisters and flesh softens.

Spread cooked cornmeal thinly in a wide dish. Let steam escape for about 20 min, then cover and refrigerate for 180 min until cold and set. Meanwhile peel the cooled roasted peppers, remove stems and seeds and slice the flesh. Refrigerate the peppers.

Bring the remaining 1500 ml of water and 1 pinch of salt to a simmer in a pan. Add skate wings and poach for about 8 min until opaque and separating from cartilage. Extend according to thickness. Remove fish, strain all stock and keep hot. Carefully separate flesh from cartilage and reserve flesh for serving.

Peel and chop the onion. Wash, peel and chop the tomatoes. Heat 70 ml of oil in a pan, cook onion for about 10 min, then tomato for about 10 min. Add paprika, stir briefly and pour into the stock. Destem and deseed dried pepper and peel the garlic. Heat remaining 30 ml of oil in the pan and fry garlic and dried pepper for about 2 min without burning. Crush in a mortar with cumin, then add to stock with their oil. Simmer for 10 min, add roasted peppers and skate flesh and heat through. Place pieces of cold cornmeal in bowls and pour over piping hot broth with fish and peppers. Serve immediately.