I really love fish, especially stewed.
Stewed cuttlefish and peas is a must: you can cook it with or without tomato but you’ll always get a delicious recipe! Let’s cook it!
SERVES 4 PEOPLE
READY IN ‘35
5 tablespoons extra virgin olive oil
1 tablespoon onion, chopped
1 teaspoon parsley, chopped
2 lb fresh cuttlefish, cleaned
½ glass white wine, dry
2 cups peas, fresh/frozen
Salt and pepper to taste
2-3 cups hot water
1 teaspoon potato starch + ½ glass cold water
STEP 1: SAUTE’
In a frying pan sautè onion and parsley into the oil (for a minute). Add sliced cuttlefish and cook for 2 minutes.
STEP 2: ADD WHITE WINE
Simmer with white wine until reduced.
STEP 3:ADD THE OTHER INGREDIENTS
Turn to low heat and add peas, salt and pepper; stir carefully. Cook for about 20-25 minutes, adding, little by little hot water.
STEP 4: MAKE IT CREAMY
Before turning the heat off (about 5 minutes before), add the potato starch + cold water mixture. You’ll get a delicious sauce!
#getBready & enjoy your meal