Stewed Cuttlefish with Potatoes (Sepia con patatas) (5)

Four servings: Four/five cuttlefish (around 500 gm/2.2 lbs) cut into not-too-small
pieces, as sepias shrink when they are cooked. (When using frozen fish, you
should allow for the weight of water that is added in the freezing process, and
which sometimes represents up to 30% of the final weight of the frozen
presentation). Four potatoes (500 gm/2.2 pounds); 1-2 onions, brunoise; 5 tbsp
tomato purée; 3 garlic cloves; 100 gm of green peas; 1 litter of veggies/fish
broth.
Preparation: Start by frying the garlic cloves on a mild fire until they get a brown
color and discard them afterwards; fry the onion in brunoise in the same
casserole for around 10 minutes, stir well and add some water, if necessary, to
avoid its clinging to the bottom of the casserole. Next, add the tomato purée and
let simmer for another ten minutes on the same medium fire. After this time, add
the sepia and wait until it starts to release some juices and add the potatoes
and the green peas together with stock, which must sufficiently cover the
composition, and let simmer for some 20 minutes. The preparation must have
the sufficient amount of liquid to have the aspect of a stew.
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Beef Stew (Estofado de vacuno) (6)

6