Madeira Squid Stew - {Caldeirada De Lulas A Madeirense}

Recipe Ingredients

4 tablespoons	60ml	Olive oil
2		Onions - coarsely chopped
2		Garlic cloves - minced
2		Bell peppers - cut fine strips
		(red, green, yellow, or any combination)
2		Hot peppers - (or to taste) - chopped (small)
1 teaspoon	5ml	Curry powder
1/2 teaspoon	2.5ml	Ginger
2		Bay leaves
1/2 teaspoon	2.5ml	Salt
2		Fresh tomatoes - (or 4 to 6 canned) - peeled, seeded,
		And chopped
2 lbs	908g / 32oz	Squid - cleaned, and cut
		Into 1/4" slices, leave tentacles in
		One piece if they're small enough
1 cup	237ml	Dry white wine
2 cups	474ml	Fish stock
2		Potatoes - peeled, and
		Cut into a julienne
		Chopped fresh parsley - for garnish

Recipe Instructions

In a large saucepan, heat the oil and saute the onions, garlic, and peppers for about 5 minutes. Blend in the curry powder and ginger and stir for a minute or two. Add the bay leaves, salt, and tomatoes, bring to a boil, then reduce to lowest heat and steam for 5 or more minutes. Add the squid, wine, and stock. Bring to a boil, then immediately reduce to lowest heat, cover, and gently simmer for 30 minutes. Only by very slow cooking will the squid be so tender. Add the potatoes, keeping the heat at a bare simmer, and cook until the potatoes are fork tender -- about 30 more minutes.

When ready to serve, ladle into flat soup plates, garnish with plenty of chopped parsley, and serve with lots of bread.

Serve hot as a meal to 6, with lots of bread, a green salad, and strong red wine.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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