Cuttlefish braised in red wine with rosemary, mushrooms and beans

Cuttlefish braised in red wine with rosemary, mushrooms and beans

By
From
Fish Kitchen
Serves
4
Photographer
David Loftus

Braising fish in red wine works well for meatier species such as turbot and, for me, cuttlefish is well suited to this method too. Inspired by the hearty seafood dishes you get along the Italian coastline, this recipe is equally good with large squid.

Ingredients

Quantity Ingredient
2kg cuttlefish, prepared
light rapeseed oil, for cooking
3 shallots, peeled and chopped
1 garlic bulb
2 rosemary sprigs
750ml red wine
4 tomatoes, halved
750ml Fish stock
150g tinned borlotti beans
100g tinned haricot beans
100g chestnut mushrooms, quartered
cornish sea salt
freshly ground black pepper

Gremolata

Quantity Ingredient
1 lemon, finely zested
handful flat-leaf parsley, chopped
2 garlic cloves, peeled and chopped
extra virgin olive oil, to finish

Method

  1. To prepare the braising liquor, heat a large saucepan and add a drizzle of oil. When it is hot, add the shallots, garlic bulb and rosemary and cook for 2 minutes. Add the wine and tomatoes, bring to the boil and reduce by half. Next, add the fish stock and bring to the boil.
  2. Place the cuttlefish in the liquid and put a lid on the pan. Lower the heat and cook gently for 1 hour, or until tender (large cuttlefish may take longer). When the cuttlefish is cooked, remove it from the pan and set aside to cool.
  3. Add the beans to the liquor, top up with a little water if necessary and simmer for 10 minutes. Remove and discard the garlic bulb.
  4. Meanwhile, heat a frying pan and add a drizzle of oil. When it is hot, add the mushrooms and cook for a couple of minutes. Season with salt and pepper to taste.
  5. Tip the mushrooms into the sauce and beans. Cut the cuttlefish into strips and add these too.
  6. For the gremolata, mix the lemon zest, parsley and garlic together.
  7. Share the cuttlefish, mushrooms, beans and sauce equally between 4 warm bowls. Sprinkle with the gremolata, add a drizzle of extra virgin oil and serve with chunky bread for mopping up the juices.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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