Seiches à l’Aiguemortaise

Cuttlefish in the Style of Aigues-Mortes

Preparation info
    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About

We read the title of this recipe on the menu of the restaurant l’Escale at Aigues-Mortes; but the chef, M. Rémi Rigal, told us that it was not a traditional speciality of the town but his own invention.


Clean your cuttlefish and cut them into pieces the size of ravioli. Put these in a casserole with a tumbler of water and cook them for 20 to 35 minutes, until you can cut the flesh with the edge of a spoon. Strain them and reserve the cooking liquid.

Heat some