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

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

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