Ingredients with Measurements:
- 2 lbs. fresh cuttlefish, cleaned and cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp. olive oil
- 1 can (14 oz.) diced tomatoes
- 1 cup white wine
- 1 cup fish broth
- 1 tsp. dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add chopped onion and minced garlic, and sauté until onion is translucent.
3. Add cuttlefish to the pot and cook for 5 minutes, stirring occasionally.
4. Pour in diced tomatoes, white wine, fish broth, dried oregano, salt, and pepper. Stir well.
5. Bring the mixture to a boil, then reduce heat to low and let it simmer for 30 minutes, or until the cuttlefish is tender.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh parsley.
- Time:
Preparation time: 20 minutes
- Cooking time: 35 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 8g
- Cholesterol: 200mg
- Sodium: 600mg
- Total carbohydrates: 10g
- Dietary fiber: 2g
- Sugars: 4g
- Protein: 30g
Substitutions for ingredients:
- Squid or octopus can be used instead of cuttlefish.
- Chicken or vegetable broth can be used instead of fish broth.
- Fresh tomatoes can be used instead of canned tomatoes.
Variations:
- Add chopped bell peppers or carrots for extra flavor and nutrition.
- Use red wine instead of white wine for a richer flavor.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Clean the cuttlefish thoroughly before cooking to remove any sand or debris.
- Do not overcook the cuttlefish or it will become tough and rubbery.
- Serve with crusty bread to soak up the delicious broth.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprig of fresh parsley on top.
Garnishes:
- Fresh parsley
Pairings:
- Serve with a side of crusty bread and a glass of white wine.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caesar salad
Troubleshooting advice:
- If the stew is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the stew is too thick, add more fish broth or white wine.
Food safety advice:
- Make sure the cuttlefish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Cuttlefish stew is a traditional dish in Mediterranean cuisine, particularly in Italy and Spain.
Flavor profiles:
- Salty, tangy, and savory.
Serving suggestions:
- Serve hot as a main course.
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