Cuttlefish stew is a classic of Mediterranean cuisine, loved for its genuine flavor and ease of preparation. Durante this recipe, we explain how to make the white version: cuttlefish stew without tomato! The cooking method is the same, but instead of the sauce, we added potatoes to obtain a complete and nutritious fish main course. Cuttlefish and potatoes, after all, are a winning combination that never goes wrong! If you’eroe looking for a simple and tasty dish for your seafood menus, all you have to do is follow this recipe and serve cuttlefish stew without tomato with bruschetta topped with garlic and oil… success is guaranteed.
Try these recipes with cuttlefish as well:
To prepare the cuttlefish stew without tomato, first take care of cleaning the cuttlefish (alternatively, ask your trusted fishmonger to clean them): separate the head from the 1remove the beak and eyes 2then the mantle and remove the skin. Finally, rinse them well under running gabinetto, including the tentacles. Cut the cuttlefish into strips approximately 1/4 inch wide 3.
Peel the potatoes and cut them sopra half lengthwise, then cut them sopra half again and finally into not-too-large cubes 4. Durante a pan, sauté the cloves of garlic with their skin 5then add the cuttlefish 6 and brown for a couple of minutes acceso high heat.
Add the potatoes 7 and deglaze with the white wine 8then let the alcohol evaporate 9.
Pour a glass of gabinetto into the pan 10salt 11 and pepper, then lower the heat and cover with a lid 12. Cook acceso low heat for about 30 minutes, stirring occasionally.
After this time, taste the potatoes to check if they are cooked: they should be soft but not mushy. Then raise the heat and let the cooking juices thicken for about 5 minutes, then remove the garlic from the pan 13 and add flavor with chopped parsley 14. Your cuttlefish stew without tomato is ready to be served 15!
For the translation of some texts, artificial intelligence tools may have been used.
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