This Mediterranean cuttlefish stew brings back memories of summer gatherings by the lake. Serve it with crusty bread to soak up all that deliciousness!
Directions
Directions
1
Rinse and clean the cuttlefish and let dry on a colander.
2
On high heat, saute the onion with the olive oil for 1 minute or until translucent.
3
Add the cuttlefish, bay leaf and stir. They will water out. Wait until all of the water is evaporated, and add one cup of wine.
4
Reduce heat to low and simmer covered until tender (about 30-45 minutes). Check from time to time, and if the liquids tend to evaporate completely add a little hot water.
5
Add the rest of the wine, parsley, freshly grated pepper, and salt and simmer uncovered for 5-10 more minutes until the alcohol has evaporated and liquids are reduced by half.
Mediterranean cuttlefish stew | WellCooked — Made to Be Shared
Mediterranean cuttlefish stew
Stews Mar 21, 2020
Serves4 People
Prepare Time10 min
Cooking Time50 min
Calories434
DifficultyEasy
This Mediterranean cuttlefish stew brings back memories of summer gatherings by the lake. Serve it with crusty bread to soak up all that deliciousness!
Ingredients
☐3 pounds cuttlefish in one and a half-inch square pieces approximately. Use the heads whole or cut in half.
☐1 onion, finely diced
☐2 cups white or rose wine
☐1/2 cup chopped parsley
☐1 bay leaf
☐salt and pepper to taste
☐2-3 tablespoons olive oil
Directions
Rinse and clean the cuttlefish and let dry on a colander.
On high heat, saute the onion with the olive oil for 1 minute or until translucent.
Add the cuttlefish, bay leaf and stir. They will water out. Wait until all of the water is evaporated, and add one cup of wine.
Reduce heat to low and simmer covered until tender (about 30-45 minutes). Check from time to time, and if the liquids tend to evaporate completely add a little hot water.
Add the rest of the wine, parsley, freshly grated pepper, and salt and simmer uncovered for 5-10 more minutes until the alcohol has evaporated and liquids are reduced by half.
Comments (0)