Cuttlefish Stew with Tomato is a recipe prepared this time by my mom, who is here in Rome with me for a while. She is excellent, cooking simple yet very tasty dishes. From her, I learned to make Potato Gnocchi which we love at home and Bolognese Lasagna with Ragù. She taught me to cook many other dishes, except for desserts, which were never her passion. But she loves eating them 😋 Perfect for a tasty and light lunch or dinner, the cuttlefish stew with tomato combines the delicacy of cuttlefish with the intensity of tomato and the aroma of garlic and parsley. Thanks to slow cooking, they become tender and blend perfectly with the tomato sauce, creating an ideal dish to enjoy with slices of bread, perhaps even toasted, or to season long pasta like linguine or spaghetti. When I have guests at home, I choose from the Collection of Fish Recipes for First Courses.
If you like fish recipes, you can also check out:
- Difficulty: Easy
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop, Slow cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.76 lbs cuttlefish
- 1.32 lbs tomato pulp
- 2 cloves garlic
- 2.37 fl oz white wine
- 1 chili peppers (optional)
- 5 tbsps extra virgin olive oil
- to taste salt
- to taste parsley
Steps
To prepare the cuttlefish stew with tomato, start by cleaning the cuttlefish. Remove the internal bone and the skin, and rinse them under running water. Cut them into strips or rings about 0.5-1 inch, depending on the size of the cuttlefish. You can also ask your fishmonger, as I did in this case, to clean the cuttlefish for you 😉.
At this point, in a large saucepan, I used a terracotta one, which I assure you enhances the flavor, pour the extra virgin olive oil, add the crushed garlic cloves and the whole chili pepper if you like a spicy note. Add the cuttlefish to the saucepan and let them brown for a few minutes, stirring occasionally. When they start to change color, deglaze with the white wine. Let the alcohol evaporate over high heat for about 2-3 minutes.
Once the wine has evaporated, add the tomato pulp and a pinch of salt. Stir well to combine all the ingredients. Cover the saucepan with a lid and lower the heat. Let it cook slowly for about 30-35 minutes, stirring occasionally.
Make sure the cuttlefish are tender, but not overcooked. During cooking, the cuttlefish will release their juices, contributing to creating a rich and flavorful sauce. If the sauce reduces too much, you can add a ladle of hot water to maintain the right consistency. Just before finishing cooking, sprinkle with freshly chopped parsley and stir again. Adjust with salt if needed and let it rest for a few minutes before serving. Here are your cuttlefish stew with tomato ready… Enjoy your meal! 😋
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Notes and Tips
The key to getting tender cuttlefish is to cook them slowly. If cooked too quickly, they risk becoming rubbery. Slow cooking allows the cuttlefish to better absorb the flavors of the sauce and become tender.
This dish pairs excellently with slices of toasted bread or croutons, perfect for “dipping” in the delicious sauce. If you prefer, you can serve the cuttlefish stew with some white or brown rice, which will absorb the flavors of the sauce, but don’t hesitate to enjoy the cuttlefish sauce with spaghetti or linguine.
To further enrich the dish, you can add peas about 10-15 minutes before the end of cooking, so they will cook together with the cuttlefish.
To further enrich the dish, you can add peas about 10-15 minutes before the end of cooking, so they will cook together with the cuttlefish.
