Broad beans stewed with cuttlefish
Over the past few weeks, the "new normal" has been taking hold in restaurants and our homes. However, many of us are still working remotely and cooking at home. Today, CETT recommends a very easy recipe to make in your kitchen: Stewed broad beans with cuttlefish. Shall we eat?
Preparation: 30 minutes
Cooking time: 30-40 minutes
4 people
Ingredients
1 kg of shelled broad beans
800g Cuttlefish
8 spring garlic cloves
2 onions
600 ml of fumet
40 ml of dry anise
1/2 bunch of mint
100 ml of olive oil
Shall
Elaboration
-Clean the cuttlefish, cut it into regular pieces and set aside.
-Chop the onion very finely and the young garlic into small pieces.
-In a saucepan, sauté the onion in very hot oil. When it's halfway cooked, add the cuttlefish and let it all cook together for about 8 minutes. Then add the spring garlic and let it cook for another 2 minutes.
-Once everything is sautéed, add the broad beans. Stir with a spatula and moisten with fish stock until the contents of the casserole dish are covered. Add the mint.
-Let it simmer gently for 30-40 minutes. In the last 5 minutes, add the glass of anise and adjust the salt.
