This delicious and comforting recipe of cuttlefish stew with potatoes is perfect for any occasion, especially for those cold winter days. Serve with a good red wine. Bon appetit!!!
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
● Cuttlefish
● Potatoes
● Tomatoes
● Onion
● White wine
● Olive oil
● Garlic
● Pepper
● Coriander
● Salt
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE CUTTLEFISH STEW WITH POTATOES:
Step 1: Wash the cuttlefish and cut into pieces.
Step 2: In a saucepan, add the peeled tomatoes cut into small pieces, a chopped onion, potatoes cut into cubes and the cuttlefish. Season with peeled garlic, white wine, salt, pepper and olive oil. Stir, cover the pan with a lid and cook over low heat for about 1 hour.
Step 3: Sprinkle with chopped coriander and turn off the heat.
Let rest for 2 to 3 minutes and serve.
YOU MAY ALSO LIKE:
● Cuttlefish with peas and carrots
● Easy chicken potato stew
● Rabbit stew with spices
● Stewed cuttlefish with white beans
● Rabbit stew with potatoes, peas and carrots
● Cod stew with shrimp
● Cuttlefish with rice
● Pork stew with peas, carrot and pasta
● Stewed cuttlefish
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Cuttlefish stew with potatoes
This delicious and comforting recipe of cuttlefish stew with potatoes is perfect for any occasion, especially for those cold winter days. Serve with a good red wine. Bon appetit!!!
(1 votes, 5.00 out of 5)
Ingredients
- 1 kg (2 1/4 pounds) cuttlefish
- 1 kg (2 1/4 pounds) potatoes
- 4 medium ripe tomatoes
- 1 large onion
- 100 ml (1/2 cup) white wine
- 100 ml (1/2 cup) olive oil
- 5 cloves of garlic
- Pepper (to taste)
- Coriander (to taste)
- Salt (to taste)
Directions
- Wash the cuttlefish and cut into pieces.
- In a saucepan, add the peeled tomatoes cut into small pieces, a chopped onion, potatoes cut into cubes and the cuttlefish. Season with peeled garlic, white wine, salt, pepper and olive oil. Stir, cover the pan with a lid and cook over low heat for about 1 hour, stirring occasionally.
- Sprinkle with chopped coriander and turn off the heat. Let rest for 2 to 3 minutes and serve.
