Squid and potato stew with rouille

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4


By Rick Stein
From Saturday Kitchen

Ingredients

For the harissa

  • 1 roasted red pepper, from a jar in oil
  • 1 tsp tomato purée
  • 1 tsp ground coriander
  • pinch saffron strands
  • 2 medium hot red chillies, stalks removed and roughly chopped
  • ¼ tsp cayenne pepper
  • ¼ tsp salt

For the rouille

  • 25g/1oz slice white bread, preferably a day-old, crusts removed
  • 20–30ml/¾–1fl oz fish stock
  • 3 garlic cloves, peeled
  • 1 free-range egg yolk
  • ¼ tsp salt
  • 250ml/9fl oz olive oil

For the squid and potato stew

  • 750g/1lb 10oz large squid, cleaned and cut into 1cm/½in thick rings/pieces
  • 5 tbsp extra virgin olive oil
  • 1 medium onion, sliced
  • 1 garlic clove, crushed
  • 60ml/2fl oz cognac
  • 1 red pepper, seeds removed and thinly sliced
  • 2 medium tomatoes, skinned and sliced
  • 1 tbsp tomato purée
  • 1 pared strip orange peel
  • 1 sprig thyme
  • 1 bay leaf
  • 2 star anise petals
  • 180ml/6fl oz dry white wine
  • 600ml/21fl oz chicken stock
  • 250g/9oz small, evenly-sized waxy potatoes (such as Charlotte potatoes), peeled and quartered lengthways
  • 6 tbsp rouille (see above)
  • 2 tbsp roughly chopped fresh parsley
  • salt and freshly ground black pepper
  • rustic white bread, to serve
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