Rated 5 out of 5 based on 1 votes
- 1/2 cup extra virgin olive oil
- 1/2 x onion, finely sliced
- 2 cloves garlic
- 1 tspn dried chilli flakes
- 1.6 kg cuttlefish
- 1/3 cup dry white wine
- 1/2 cup fish stock
- 2 cups tomato passata
- 4 x slices ciabatta bread
- 1/2 cup frozen peas
- 2 Tbls finely chopped flat leaf parsley
- 1 x grated lemon rind
Heat 1 tbsp of oil in a large saucepan on medium heat. Cook onion, crushed garlic and chilli for 4-5 mins, until onion softens.
Increase heat to high, add cuttlefish and cook for 2 mins, until cuttlefish is just opaque. Add wine, season and cook for 2 mins, until most of wine has evaporated. Add stock and cook for 2 mins, until stock has reduced slightly. Add passata and bring to a simmer. Reduce heat to low, cover and cook for 30-40 mins, until cuttlefish is tender.
Meanwhile, preheat grill on high. Grill bread slices for 2 mins each side, until lightly browned. Rub toasted bread with cut sides of halved garlic clove.
Add peas to cuttlefish and cook for 5 mins, until peas are tender. Stir through parsley and lemon rind. Divide cuttlefish and sauce between serving bowls and serve with bread.
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So delicious, thank you!
thanks for trying it Joe, good on ya!