60 min
Type of dish: Shellfish
Additional culinary preparation: Sauces
Allergens
Fish
Fish
Gluten
Gluten
Molluscs
Molluscs
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of milk
Traces of milk
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.25 kg
Green pepper 0.1 kg
Garlic, bulb 0.5 ud
Tomato 0.1 kg
No. 4 frozen squid 0.05 kg
Squid ink 0.013 kg
White wine 0.025 l
Plain flour 0.02 kg
Fumet 0.5 l
Table salt 0.5 g
Onion 0.033 kg
Green leek 0.333 ud
Parsley 0.0 g
Fish heads and bones 0.133 kg
Water 0.5 l
Elaboration
  • Clean the squids.
  • Prepare the seasoning vegetables: the pepper washed and cut in rings, the onion peeled and julienned, the garlic peeled and sliced.
  • Stew the squid alongside with the seasoning vegetables.
  • Once cooked, separate the squid from the seasoning vegetables.
  • Pour the squid ink dissolved in white wine over the poached vegetables.
  • Thicken with flour or breadcrumbs, pour in the fish stock and bring it to boil.
  • Blend, strain and season it.

Notes:

  • You can make the black sauce without stewing the squids and start the recipe from the poached vegetables.
Nutritional information (1 portion)
Fiber 5.12 g
Saturates 0.25 g
Monounsaturated fatty acids 0.03 g
Polyunsaturated fatty acids 0.33 g
Cholesterol 16.75 mg
Calcium 153.19 mg
Iron 2.49 mg
Zinc 0.42 mg
Vitamin A 102.84 ug
Vitamin C 59.41 g
Folic acid 124.3 ug
Salt (Sodium) 167.38 mg
Sugars 11.26 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.