Seppie del Pescatore

Name: Seppie del Pescatore (Fisherman’s Cuttlefish Casserole)
Yield: Makes 4 servings
Cuisine: Italian
Ingredients: 1 dash Freshly ground pepper (but not too much); 3½ ounces/scant ½ cup/100 ml Ligurian extravirgin olive oil; 1 tablespoon pesto (optional); 4 medium potatoes, peeled, cut into small cubes; ½ cup/50 ml dry white wine; 1¾ pounds/800 g cuttlefish, carefully washed and cut lengthwise into ribbons; 1 stalk celery, minced; 1 clove garlic, with the green heart removed, minced; 1 small carrot, minced; 1 salted anchovy; 1 red pepper, washed, seeds removed, cut into strips; 2 plum tomatoes, chopped coarsely and seeded (you may substitute canned tomatoes); 1 medium onion, minced; Scant ½ cup/200 g fresh peas or zucchini cut into cubes

Fisherman’s Cuttlefish Casserole

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

This is another of those one-pot stews favored by fishermen, which can be prepared aboard their boats while waiting for the fish to bite. This dish is popular in the Levante side of Liguria.

Ingredients

3½ ounces/scant ½ cup/100 ml Ligurian extravirgin olive oil
1

Europe
Italy
Stew
Fish course
Pescatarian
Liguria
Mediterranean
Gluten-free

Method

After preparing all of the ingredients, heat the olive oil in a large, heavy-bottomed pot. Add the onion, celery, carrot, and garlic and sauté. After 1 minute add the anchovy, which you should proceed to mash up with the slotted spoon you are using. When the ingredients become fragrant and the onions translucent, stir in the cuttlefish and sauté for 2 minutes so that all sides are slightly gold