SQUID AND POTATO STEW WITH ROUILLE
Ingredients
750g unprepared large squid
5T olive oil
1 medium onion halved and thinly sliced
3 garlic cloves, sliced
60ml cognac
1 red pepper, seeded and thinly sliced
2 medium tomatoes, skinned and sliced (used tinned)
1T tomato puree
1 pared strip orange peel
1 sprig thyme
1 bay leaf
2 'petal' star anise
180ml dry white wine
600ml chicken stock
250g small waxy potatoes (red skinned are good), quartered length ways (peeled?)
5T rouille
Bread to serve.
Oven: First attempt - too much liquid - maybe use wide pan or less stock, can always add more if gets dry.
Method
Clean squid and cut into 10mm thick rings, tentacles into smaller pieces.
Heat 3T olive oil, fry onion and garlic gently.
Add cognac, flame.
Add peppers, tomatoes, tomato puree, orange peel, herbs, star anise, white wine, stock and bring to simmer.
Heat 1T olive oil in another frypan, season squid and fry in batches till lightly browned.
Add to sauce, simmer gently for 1 hr, squid tender and liquid reduced.
Par boil potatoes.
When squid tender - remove oranges and star anise, add potatoes, simmer 5-10 mins.
Take pan off heat, slake rouille with hot sauce, mix well and stir back in.
Make sure not too hot or will curdle.
Season, sprinkle with parsley serve with bread.