Potato and cuttlefish stew, very simple to prepare

Potato and cuttlefish stew

I can't get enough of potato casseroles. I never say no to some potatoes Riojana's style and I love all those that incorporate some type of fish or shellfish. Like this potato and cuttlefish stew so easy to prepare. Do you dare to do it?

Potatoes, cuttlefish and little else you will need to prepare this dish. And by little more I mean something that is never lacking in our stew: a onion and pepper base well poached; And some spices and condiments, of course. Do you have everything you need in the pantry? So let's get cooking.

Do you have fish broth made? If so, use it! and the stew will be delicious. But don't worry if you don't have one; you can like me resort to water and a fish bouillon cube, that's what they are for! The result is fantastic, but it will be the smell when you cook this stew that will put the honey on your lips.

The recipe

Potato and cuttlefish stew, very simple to prepare
This potato and cuttlefish stew is simple and easy to prepare. Perfect to complete your lunch menu with a green salad.
Recipe type: Fish
  • 3 tablespoons of oil
  • 1 cebolla
  • 2 green peppers
  • ½ red pepper
  • 400 g. cuttlefish
  • 4 potatoes
  • 1 teaspoon tomato paste
  • Fish stock (or water + fish stock cube)
  • A pinch of turmeric
  • Sal Island
  • Black pepper
  1. Chop the onion and peppers and poach in a casserole spread with olive oil for 10 minutes.
  2. Afterwards, we season the sauce and add the chopped cuttlefish to cook them over medium/high heat until they change color.
  3. Then, we add the potatoes , peeled and chopped, and the concentrated tomato and mix.
  4. Immediately after we pour fish broth until covered and a pinch of turmeric.
  5. Cook 15-20 minutes, until the potato is tender.
  6. We serve the hot potato and cuttlefish stew.

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