Potatoes stewed with squid in their own ink

45 min
Type of dish: Vegetables
Temperature: Hot
Seasonal period: May, June, July, August, September, October
Allergens:
Fish
Fish
Molluscs
Molluscs
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of milk
Traces of milk
Traces of sulfites
Traces of sulfites
Ingredients for 5 portions
Ingredients for portions/units
Potatoes 1.5 kg
Onion 0.08 kg
Onion 0.32 kg
Garlic, bulb 1.6 ud
Carrots 0.125 kg
Squid ink 0.009 kg
Clean frozen squid 0.25 kg
Fumet 1.0 l
See Recipe
Onion 0.067 kg
Green leek 0.667 ud
Parsley 0.001 g
Fish heads and bones 0.267 kg
Water 1.0 l
Elaboration
  • Prepare a fumet.
  • Stew the cleaned squid with the vegetables (carrots in half moons, onions chopped into julienne and garlic in threads).
  • Once the squid is cooked, separate from the vegetables and cut into even sized pieces. Set aside.
  • Add the squid ink (dissolved in a little white wine) to the vegetables and then blend and sieve the resulting sauce (you do not need to thicken it).
  • Chop the onion into brunoise and sauté. Add the chopped potato and sauté. Once hot, add the black sauce and fumet and then let it cook at a low heat until the potato is done.
  • Finally, add the squid and some salt.
Nutritional information (1 portion)
Energy
422.2
kcal
Carbohydrates
73.44
g
Proteins
19.56
g
Lipids
2.32
g
Fiber 14.87 g
Saturates 0.53 g
Monounsaturated fatty acids 0.07 g
Polyunsaturated fatty acids 1.06 g
Cholesterol 58.8 mg
Calcium 339.1 mg
Iron 5.81 mg
Zinc 1.96 mg
Vitamin A 473.96 ug
Vitamin C 119.24 g
Folic acid 253.28 ug
Salt (Sodium) 307.39 mg
Sugars 23.22 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.