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