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Braised Seafood with Root Veg

Braised Seafood with Root Veg
316
calories
Calories
30 min.
Preparation
1 hr
Ready in
easy
Difficulty

Ingredients

for 4 servings
For the squid
1 Garlic clove (finely chopped)
2 Sardine (finely chopped)
1 Cod fillet (approx. 140 g | 1 cup, roughly chopped)
1 egg
1 tablespoon white breadcrumbs
1 tablespoon fresh Herbs (rosemary and thyme)
4 Squid tube (ready-to-eat)
For the stew
2 carrots (sliced)
1 onion (finely diced)
2 Garlic cloves (finely diced)
2 tablespoons olive oil
2 ⅔ cups waxy potatoes (peeled and diced)
1 tablespoon tomato puree
1 sprig rosemary
3 ½ cups vegetable stock
Saffron
2 tomatoes (diced)
cayenne pepper
rosemary (to garnish)
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Preparation steps

1
Mix together the garlic, sardines, cod, egg, breadcrumbs and herbs. Season with salt and pepper and stuff the mixture into the squid tubes. Secure with toothpicks.
2
To make the stew, fry the carrots, onions and garlic in hot oil. Stir in the potatoes, tomato puree and the rosemary and quench with a little stock. Add the saffron and the tomatoes to the stew and simmer for approx. 10 minutes.
3
Add the squid tubes to the stew and allow to cook for 15 minutes. Season with salt and cayenne pepper and serve garnished with rosemary.