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Cuttlefish Stew With Peas And Spinach Recipe - Cooking Index

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Cuttlefish Stew With Peas And Spinach

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

6 tablespoons 90mlExtra-virgin olive oil
1 tablespoon 15mlSpanish onion - sliced 1/4" rounds (medium)
3   Celery ribs - cut 1/4" strips
4   Garlic cloves - peeled
4   Anchovy fillets - rinsed, patted dry
2   Hot chili peppers - whole
1 cup 237mlBasic Tomato Sauce - (see recipe)
3 lbs 1362g / 48ozCalamari or cuttlefish - cleaned, and
  Cut into 1/2" pieces
2   Potatoes - peeled, and (medium)
  Cut into 1/4" dice
  Salt - to taste
  Freshly-ground black pepper - to taste
1/2 cup 118mlDry white wine
2 tablespoons 30mlWhite vinegar
1 1/2 lbs 681g / 24ozFresh peas shucked to yield 3/4 cup peas
1 cup 40g / 1.4ozBaby spinach - leaves washed well,
  And stems discarded
  Lemon wedges - for garnish

Recipe Instructions

In an earthenware that is oven and stove-resistant, place olive oil, onion, celery, garlic, anchovies and chili peppers and cook until softened and light golden brown, about 10 minutes.

Add the tomato sauce, cuttlefish, and potatoes and bring to a boil. Season with salt and pepper and add wine, vinegar and peas and cover. Simmer 1 hour.

Check for seasoning and tenderness, add spinach, wilt 2 minutes covered and serve with lemon wedges.

This recipe yields 4 servings.

Description:

"{Seppie In Zimino Con Piselli}"

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B34) - from the TV FOOD NETWORK

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