The Cuttlefish and Peas Stew is a traditional recipe from Ligurian cuisine. This soup uses various types of fish, mullets, monkfish, stockfish, and red mullets. Every locality has its own recipe, but the ingredients that remain constant are peas, potatoes, pine nuts, and mushrooms. For my recipe, I used fresh cuttlefish and peas.
Other recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: All seasons
Ingredients
- 1.76 lbs cuttlefish (cleaned)
- 1.1 lbs peas (10.5 oz shelled)
- A few sprigs parsley
- 1 clove garlic
- 0.7 oz dried mushrooms
- 3.4 fl oz dry white wine
- 10 canned cherry tomatoes (or concentrate)
- 2 tbsps extra virgin olive oil
- 4 fillets anchovies in oil
- 0.7 oz pine nuts
Tools
- Kitchen Scale
- Cutting Board
- Mezzaluna
- Earthenware Pot
Steps
Soak the mushrooms to rehydrate them. After cleaning the cuttlefish (I have them cleaned at the fishmonger), cut them into strips, leaving the tentacles whole. Prepare a mixture of parsley, garlic, and anchovies.
Pour a drizzle of oil into the pot (better if earthenware) and sauté the mixture over low heat. Add the cuttlefish and let them absorb the flavors. Deglaze with white wine and add the squeezed and chopped mushrooms.
Chop the cherry tomatoes and add them to the cuttlefish. Thin with a ladle of hot water and let cook for 15 minutes. Add peas and pine nuts and continue cooking over low heat for another 15 minutes. At the end of cooking, the Cuttlefish and Peas Stew should be served with its sauce. Serve with slices of toasted bread flavored with garlic.
