Seppie in Umido

Add some new potatoes or slices of old potatoes to the stew for the last 30 minutes of cooking to add bulk and make the dish more substantial. In Venice, it would be served with polenta. I first discovered this dish when making my original television series in Britain in 1989. Over the years I have gradually adapted it and made it my own, but it is still a great favorite and a happy way to remember those heady days!