12
50

Ingredients

  • 600 grams cuttlefish (ready to cook)
  • 2 tablespoons olive oil
  • 1 garlic cloves
  • 1 onions
  • 1 red pepper
  • 1 orange bell pepper
  • 1 tomatoes (pink, or beef tomato)
  • 100 grams fresh mushrooms (sliced)
  • 100 milliliters dry white wine
  • salt (to taste)
  • 1 teaspoon dried thyme
  • 1 teaspoon coriander seeds

Directions

  1. Thaw fish in the refrigerator for approximately 24 hours.
  2. This allows the fish to thaw in its own liquid and retain nutritional qualities.
  3. Add olive oil to Actifry (or other table-top, low-fat fryer) and cook for 5 minutes.
  4. Chop garlic and onion.
  5. Dice peppers.
  6. Peel tomato, remove seeds and dice.
  7. Add garlic, onion, peppers, tomato and mushrooms to the olive oil and cook for 10 minutes.
  8. Add defrosted cuttlefish and program for 10 minutes.
  9. Drizzle with wine and season with salt, thyme, and crushed coriander seeds.
  10. Set Actifry to 25 minutes.
  11. Occasionally, stir with a spoon to mix cuttlefish and stewed vegetables.
  12. Serve with boiled potatoes or white rice.
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