Name: Squid Stew
Yield: Serves 4
Cuisine: British
Ingredients: 1.5 kg (3 lb 5 oz) squid, cleaned, and, if they are large, cut across on the diagonal; 1 garlic clove, finely chopped; salt and pepper; 1 onion, finely chopped; 1 bulb of fennel, cut into thin slices, the leaves reserved and chopped; 3 tablespoons olive oil; 500 g (18 oz) tomatoes, skinned, deseeded and chopped; 500 g (18 oz) chard or spinach leaves, ribs removed and the leaves then chopped; 1 tablespoon chopped celery leaves; 1 tablespoon finely chopped parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

Where I live in Scotland, my lovely fishmonger, Mr Clark of Clark Brothers, is able to sell me better squid than you probably get in the Mediterranean. You should be able to buy squid from any fishmonger, or even a Waitrose with a good stock. This is a tasty way of cooking it. They say that there are two ways to cook squid: either you cook it very fast, or you cook it rather gently and slowly. This is one of the latter recipes.