Squidfish Forums

Hey all!  Just whipped up an amazing squid stew, thought I'd share the love.  The ingredient list seems a bit long, but most of these ingredients are things we usually have on hand.  Feel free omit or lower the number of Jalapenos if you're sensitive to spicy foods. 



 

 

<b>Zesty Squid Stew:</b>

 

<b>2    ribs of celery, diced </b>

 

<b>1    medium carrot, diced</b>

 

1/2  medium onion, diced

 

<b>3    cloves of garlic, diced</b>

 

<b>2T.   Olive Oil</b>

 

<b>3T   White Wine or Sherry</b>

 

2     small jalapenos 

 

6 cups water

 

<b>3    medium red potato, cubed</b>

 

1/2 lbs Haddock or other firm white fish cut into cubes

 

1lbs (or more to liking)  sliced squid tubes into rings, and tentacles, chopped into bite size bits

 

<b>1 can diced tomatoes</b>

 

<b>1/2 can of tomato paste</b>

 

1/2 tsp  dried basil

 

1/2 tsp  dried oregano

 

<b>zest of one lemon</b>

 

<b>1tsp  salt, or to taste</b>

 

1 T.  Chicken flavor bullion granules, or to taste

 

<b>pepper   to taste</b>

 

 

To make:

 

Add oil to pan and saute celery, carrots, onion, and garlic until soft.  Add white wine and scrape up any browned bits off the bottom the pan, and simmer until wine is reduced by 3/4 (should only take minute or two).   Next add water, potatoes, jalapenos, basil, oregano and let simmer until potatoes are nearly soft.  Stir in tomato paste and can of tomatoes, lemon zest, salt and chicken bullion.  Return to simmer and add haddock.  Let Haddock return again to a simmer before adding squid (adding squid last keeps it tender).  Bring again to a simmer and let simmer for about 4 minutes to cook squid.  Add pepper to taste.  Garnish with fresh parsley and serve with garlic bread.


Enjoy!