Cuttlefish stew with olives
20 mins
Easy
Today, I offer you a cuttlefish stew with olives. A dish with Mediterranean notes that evoke the south and the holidays. It’s a family dish, easy and quick to make, which remains economical. It’s light, well scented and tasty. It can be served with pasta, rice or a good mash. It’s super good!
Ingredients
4
People
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Olive oil
3 tbsp
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Large onion
1 unit
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Sliced cuttlefish
1 kg
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Garlic
4 pods
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White wine (or broth)
250g
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Rosemary
2 branches
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Thyme
2 branches
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Laurel
2 sheets
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Tomato coulis
250g
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Black olive
150g
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Salt (or to taste)
3/4 tsp
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Cracked pepper (or to taste)
1/2 tsp
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Flour
1 tsp
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Cold water
2 tbsp
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Parsley
1 bunch
Preparation
Total time
50 mins
Preparation
20 mins
Cooking
30 mins
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1
Prepare all the ingredients
Peel and chop the onion and garlic. Wash and cut the cuttlefish slices into pieces of approximately 2 cm.
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2
Cooking
Heat a large frying pan (or casserole dish) with the olive oil over medium heat (10/14 at home). Add the onion and sweat for 2 minutes, mixing. Add the cuttlefish pieces and continue cooking for about another 8 minutes. They will change color and become white. Sear the cuttlefish without really coloring it. Mix from time to time. Then add the garlic and cook for 1 more minute, stirring. Deglaze with white wine. Add the sprigs of rosemary and thyme, the bay leaves, and let reduce for 2 minutes, once it returns to the boil. Add the tomato coulis, olives, salt and pepper. Mix, cover and simmer for 10 minutes, stirring occasionally. Mix the flour with the cold water and pour into the mixture. Mix, cover and cook for another 5 minutes. The sauce will thicken a little.
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Service
Serve immediately, sprinkled with chopped parsley, accompanied by pasta, rice or mash.
