Potatoes stewed with squid in their own ink

45 min
Type of dish: Vegetables
Temperature: Hot
Seasonal period: May, June, July, August, September, October
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 1.5 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
See Recipe
Onion 0.067 kg
Green leek 0.667 ud
Parsley 0.667 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)
Energy
307.06
kcal
Carbohydrates
55.45
g
Proteins
14.77
g
Lipids
1.37
g
Sugars 5.95 g
Salt (Sodium) 239.7 mg
Folic acid 68.71 ug
Vitamin C 71.49 g
Vitamin A 298.76 ug
Zinc 1.33 mg
Iron 3.42 mg
Calcium 195.36 mg
Cholesterol 58.8 mg
Polyunsaturated fatty acids 0.58 g
Monounsaturated fatty acids 0.07 g
Saturates 0.29 g
Fiber 7.68 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.