This brodetto follows essentially the same steps as the preceding skate recipe, flouring and frying to seal and caramelize the fillets, then returning them to the skillet as you create the sauce. But here the sauce is built on a light purée of poached garlic, lemon juice, and white wine, rather than onions, tomato paste, and red wine vinegar. You can take other fish and seafood in this direction. Skate is as delicious in white brodetto as it is in red. Shrimp and scallops—even chicken breast—are excellent done this way as well. An important point to remember, though, with seafood variations: shrimp, scallops, and fillet of skate will be overcooked if they’re in the sauce too long. After the initial browning of these delicate fish, get all the sauce liquids cooking first, then add them to the brodetto for just the last couple of minutes before serving.
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