Sea Food Main Dishes
Stewed Cuttlefish /
Cuttlefish are commonly
eaten here. This is a nice variation for them and an appropriate
dish for the Lent season.
|2 lb. Cuttlefish
||1 chopped onion
|1 cup olive oil
||1 sprig parsley,
|1 cup dry white
||salt and pepper
|1 1/2 cups chopped
Clean the cuttlefish by removing the
bone and insides, careful not to break the ink sacs. Wash them
well and drain and then cut them into small pieces.
Heat the oil in a skillet and add the
onions. When they get translucent, add the cuttlefish and fry
them together. Add the wine, tomatoes, parsley and salt and
pepper. Reduce the heat and let them simmer for about 30
minutes until the cuttlefish are tender. If the sauce gets too
thick, add some water.
Susie’s Note: This dish
can be eaten alone with just a loaf of crusty bread to sop up
the sauce, or you can use it as a sauce for your favorite
pasta or rice.
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