Stewed cuttlefish without tomato

Ingredients

• 800 gcleaned cuttlefish
• 600 gpotatoes
• 2 clovesgarlic
• 200 gdry white wine
• 200 gwater
• 30 gextra-virgin olive oil
• to tasteparsley
• to tastefine salt
• to tasteblack pepper

Instructions

1. 1

   Prepare the cuttlefish

   If the cuttlefish has not been cleaned, separate the head from the body, remove the beak and eyes, open the body and remove the skin. Rinse the cuttlefish, including the tentacles, under running water, then cut it into strips about 0.5 cm wide.

2. 2

   Cut the potatoes

   Peel the potatoes, halve them lengthways, halve them again, then cut them into fairly small dice. Heat the oil in a pan and gently fry the garlic cloves with their skins on. Add the cuttlefish and fry over a high heat for a couple of minutes.

3. 3

   Add wine

   Add the potatoes and pour in the white wine to deglaze the pan. Let the alcohol evaporate.

4. 4

   Simmer the stew

   Pour in 200 g water, season with salt and pepper, then turn the heat down and cover the pan. Simmer gently for about 30 minutes, stirring from time to time.

5. 5

   Finish the sauce

   Check that the potatoes are cooked: they should be soft but not falling apart. Turn up the heat and let the cooking liquid reduce for about 5 minutes. Remove the garlic and finish with chopped parsley.

What is tomato-free cuttlefish stew?

Cuttlefish stew is a seafood dish in which the cuttlefish cooks gently until tender, often alongside potatoes. This version skips tomato and builds its sauce from white wine, water and the juices released in the pan.

The combination of potatoes and cuttlefish makes it a substantial one-pan meal. A brief high-heat start gives the cuttlefish a head start before the slower simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 31g protein, 27g carbs, 9g fat.

The potatoes provide most of the carbohydrates, while the cuttlefish supplies most of the protein. Olive oil contributes most of the fat, with the wine adding some energy to the dish. Pair a serving with a generous salad or other vegetables for a more balanced plate.

Choosing and preparing cuttlefish

Cleaned cuttlefish: buying it ready-cleaned saves time; otherwise, remove the beak, eyes and skin, then rinse the body and tentacles thoroughly.

Even strips: cutting the cuttlefish about 0.5 cm wide helps the pieces cook at a similar rate. Keep the pieces reasonably even rather than making some much thicker than others.

Why the potatoes matter

Potato dice: cut the potatoes into fairly small, even cubes so they cook through during the simmer. Larger chunks may need longer and can leave the cuttlefish cooking beyond the stated time.

Gentle handling: stir occasionally while the stew simmers, taking care not to break up the potatoes as they soften.

Getting the sauce right

Wine reduction: let the wine evaporate after adding it, before pouring in the water. This keeps the liquid from tasting raw and lets the wine become part of the cooking sauce.

Final thickening: after the potatoes are tender, simmer uncovered over a higher heat for about 5 minutes. The liquid should reduce while the potatoes remain intact.

Timing and doneness

The recipe gives about 30 minutes of covered simmering, followed by about 5 minutes to reduce the sauce. The cuttlefish is first fried briefly over high heat, and the potatoes are the clearest doneness check.

Test a potato cube before reducing the liquid. It should be soft all the way through but still hold its shape.

Serving the stew

Serve the stew hot, with chopped parsley added at the end for a fresh finish. Its potatoes and light sauce make it satisfying on its own.

For a fuller table, pair it with a simple green salad or bread to mop up the sauce. Add the bread separately so diners can choose how much they want.

Recipe notes & tips

• Ask the fishmonger to clean the cuttlefish if you would rather skip that preparation.
• Cut the potatoes into similar-sized dice so they cook evenly.
• Keep the initial frying brief and hot, as directed, before adding the potatoes.
• Stir gently from time to time during the covered simmer to help prevent sticking.
• Check a potato cube before reducing the sauce so you can judge whether the stew is ready.
• Chop the parsley just before adding it for a fresh finish.

Variations

• Add chilli: include a little chilli with the garlic for gentle heat.
• Use fish stock: replace the water with fish stock for a deeper savoury flavour.
• Add onion: soften chopped onion in the oil before adding the cuttlefish.
• Try lemon: finish with a little lemon zest for a brighter flavour.
• Use mixed herbs: add a small amount of fresh thyme alongside the parsley.

Common mistakes to avoid

• Uneven potato dice: large pieces may stay firm while small ones break down, so cut them to a similar size.
• Skipping the wine reduction: let the wine evaporate before adding water so its flavour settles into the sauce.
• Cooking too vigorously: keep the covered simmer gentle to help the potatoes hold their shape.
• Reducing too early: check that the potatoes are tender before turning up the heat to thicken the liquid.
• Over-reducing the sauce: watch the pan during the final 5 minutes and stop when the liquid has thickened.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a covered pan until hot throughout, adding a small splash of water if the sauce has become too thick.

Frequently asked questions