Fish of the month


Cuttlefish and Chorizo Stew

from three to four
The ratings range for this species is shown above, however we recommend you only source fish rated 1-3 on the Good Fish Guide for this recipe. Click to view all sustainability ratings for this fish
Picture of Cuttlefish and Chorizo Stew

Cuttlefish taste like a cross between octopus and squid: They are fuller flavored than calamari, but not nearly as rich as their rivals the octopi.


Cooking time   0
Fish type   Shellfish
Serves   3

Ingredients

1 large Cuttlefish
200g Chorizo
1 Red Pepper cut into 2cm dice
1 Red Pepper
1 Onion chopped
2 teaspoons Tomato Puree
3 Plum Tomatoes deseeded and chopped
2 Cloves of Garlic chopped
1 250ml Passata
150ml White Wine
250ml Fish Stock
Olive oil
S/P
Half tsp Chopped Flat Leaf Parsley

Cooking

Sweat off Onions, Garlic and Chorizo in Olive oil until onions are soft then add Cuttlefish cook for 8 min, add white wine and cook for a further 5 min reducing the wine. Now add diced peppers and Tomato puree, cook for a further 5 min. Add Passata and bring to boil then simmer for another 20 to 30min or until Cuttlefish is tender. 9) If sauce is a little thick add a little fish stock and to finish add diced tomato and some chopped flat leaf parsley, season and enjoy.