Cuttlefish and onion stew
Sweet like honey.
Soft and tender.
Rich and full of flavors.
Earthy but sea based.
Spicy and warm.
Easy and simple.
Tasty and filling.
With lots of nice fresh bread for the thick sauce.
And feta cheese. Spicy. What a combination!
Take a nap afterwards.
By Cookbook Magazine, March 2001, recipe by MIME.COM
- 500 gr cuttlefish cleaned and washed -fresh or frozen
- 500 gr onion cut in slices
- 250 gr fresh smashed tomatoes (or canned)
- 20 ml vinegar
- 1 tsp sugar
- 2 bay leaves
- 2 garlic cloves smashed
- 1 bunch of finely chopped dill (I forgot to use it!)
- olive oil
- salt and pepper
- Cut cuttlefish to small bites and let them strain.
- Put in a casserole olive oil, let it heat and then pour the sliced onions and the smashed garlic until they become shiny.
- Add cuttlefish, stir for about 5′ and then add vinegar.
- Add all the other ingredients except for dill and let it be nice, soft and sweet at low heat, about 40′. If needed, add some water if the liquids are evaporated. Beware of the salt! Cuttlefish might be too salty on its own!
- Take it off the heat, add dill, stir and serve!
- Bon appetit!
Tips: you can use squids if you like. But if you do, then use white wine instead of vinegar. Oh. And don’t forget the dill like I did!
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