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Bean stew with cuttlefish

This traditional stew of Beans with cuttlefish is delicious, we ate it this summer on a trip to Cantabria and we loved the mix of flavors and the softness of the cuttlefish.

- 4.3 oz of white beans
- 1/2 can of fish broth
- 1 teaspoon of salmorreta
- 1 clean sepia
- 1 tomato
- 1/2 onion
- 1 small carrot
- Olive oil
- Water
- Salt

- Soak the beans the night before to soften them.
- Peel the onion, carrot and tomato.
- Cut the onion into small squares.
- Grate the tomato and the carrot.
- In a pan with a dash of olive oil, sauté the onion until it softens.
- Add the grated tomato and carrot.
- Sprinkle a little salt and let it cook for 5 minutes.
- Pour the half can of fish broth along with 1 can of water.
- Drain the beans and add them when the broth has begun to boil.
- Cut cuttlefish into large squares.
- When the beans are almost at their point, add the cuttlefish to the pan and boil for another 10 minutes.

Bon appétit!

This post first appeared on Recipes For First Cooks, please read the originial post: here

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Bean stew with cuttlefish


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