Ingredients (nutrition)
- 6 chopped anchovies
- 3 chopped garlic cloves
- 2 chopped sun dried tomatoes
- 2 1/2 tablespoons chopped rosemary
- 5 oz breadcrumbs
- 1 teaspoon water
- 8 cleaned and gutted squids
- 1 finely chopped onion
- 1 1/2 tablespoons olive oil
- 7 fl oz fish stock
- 7 fl oz white wine
Preparation (instructions)
- Using a mortar and pestle, grind anchovies, garlic, tomatoes and rosemary into a smooth paste.
- Add breadcrumbs and water.
- Spoon paste into body sacs of squid.
- Tie around end of sac with cotton to seal.
- Sweat onion in oil for 3 1/2 minutes.
- Add stuffed squid and cook for another 3 1/2 minutes.
- Add fish stock and wine.
- Bring to boil, reduce heat, cover and simmer for 13 minutes.
- Uncover and cook for 4-6 minutes.
- Serve hot with noodles or steam rice.
Servings: 4
Seafood main course recipes for Fish, Salmon, Shrimp, Prawn, Lobster, Crab & Oyster
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