A rich cuttlefish stew with potatoes, a spoon dish that is very good. A very simple dish where the few ingredients they have have to be of good quality, such as cuttlefish to give it a good flavor and a rich homemade fish broth, which could be better prepared at home, with fish bones.
It is a dish that we can eat all year round, but in this winter time, spoon dishes are much more appetizing.
Cuttlefish stew with potatoes
Author Montse Morote
Recipe type: First of all
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 2-3 cuttlefish
- 1 kilo of potatoes
- 1 cebolla
- ½ green pepper
- 1 tomato or 2-3 tablespoons of fried tomato
- 2 garlic
- 1 teaspoon of sweet paprika or a chili pepper
- 1 liter of water or fish broth approx.
- Oil and salt
Preparation
- We clean the cuttlefish and cut it into pieces.
- Chop the onion, garlic and green pepper.
- In the paella or casserole that we are going to use, we put a little oil and when it is hot we sauté the cuttlefish and reserve.
- In this same casserole with a little more oil if necessary, we put the onion, garlic and pepper to fry, when it begins to be poached for about 10 minutes we put the fried tomato.
- Peel the potatoes and cut them into pieces by clicking them, so that they release the starch and thus thicken the broth.
- We put in the sauce a little paprika, the cut potatoes, we stir everything together and cover it with the fish stock, when it starts to boil we will add the cuttlefish.
- We let it cook until the potatoes are present, we will taste the salt and we put it to the point that we like.
- If you like a thicker broth, mash some potatoes and add them to the broth, stir and it will be thicker.
- And ready this delicious spoon dish !!!