Cuttlefish stew with peas
Instructions
Nectar cuttlefish and wash them.
Brown the crushed garlic; remove it and brasarvi onion, shredded carrot, celery; Add the shredded squid, brown them and deglaze with wine.
Combine chopped tomatoes, salt and pepper; to flavor and add the broth.
Bring to a boil and Cook 20 minutes.
Add peas and cook another 20 minutes.
Serve with chopped parsley.
Ingredients and dosing for 4 persons
- 1000 g of seppiette
- 300 g of frozen peas
- 200 g of peeled tomatoes
- Carrot
- Celery
- Onion
- Garlic
- Parsley
- Dry white wine
- 2 ladles of fish broth
- Olive oil extra virgin
- Salt
- White pepper