Potatoes stewed with squid in their own ink

45 min
Type of dish: Vegetables
Temperature: Hot
Allergens
Fish
Fish
Molluscs
Molluscs
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of milk
Traces of milk
Traces of sulfites
Traces of sulfites
Ingredients for 5 portions
Ingredients for portions/units
Potatoes 1.25 kg
Onion 0.08 kg
Onion 0.32 kg
Garlic, bulb 1.6 ud
Carrots 0.125 kg
Squid ink 0.009 kg
Clean frozen squid 0.25 kg
Fumet 1.0 l
Onion 0.067 kg
Green leek 0.667 ud
Parsley 0.001 g
Fish heads and bones 0.267 kg
Water 1.0 l
Elaboration
  • Prepare a fumet.
  • Stew the cleaned squid with the vegetables (carrots in half moons, onions chopped into julienne and garlic in threads).
  • Once the squid is cooked, separate from the vegetables and cut into even sized pieces. Set aside.
  • Add the squid ink (dissolved in a little white wine) to the vegetables and then blend and sieve the resulting sauce (you do not need to thicken it).
  • Chop the onion into brunoise and sauté. Add the chopped potato and sauté. Once hot, add the black sauce and fumet and then let it cook at a low heat until the potato is done.
  • Finally, add the squid and some salt.
Nutritional information (1 portion)
Fiber 13.97 g
Saturates 0.51 g
Monounsaturated fatty acids 0.07 g
Polyunsaturated fatty acids 1.01 g
Cholesterol 58.8 mg
Calcium 335.05 mg
Iron 5.54 mg
Zinc 1.82 mg
Vitamin A 473.96 ug
Vitamin C 111.14 g
Folic acid 247.88 ug
Salt (Sodium) 304.24 mg
Sugars 22.82 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.