Squid, garlic and potato casserole

Squid, garlic and potato casserole

Today’s recipe contains squid which is regarded as a sustainable fish. Never mind if you’ve had poor, rubbery experiences of it before. The long slow cooking makes it a melt-in-the-mouth fish. Give this a go and be delighted.

Ask the fishmonger to prepare and clean the squid with the ink sac and other internal bits removed. Otherwise, prepared frozen squid makes a reasonable substitute.

While not absolutely essential, the addition of a little truffle oil at the end lifts the dish onto another plane and is well worth it if you can get some.

500g fresh or frozen squid

500g potatoes - peeled

One onion - peeled

One bulb of garlic - peeled

One glass of dry white wine

Two bay leaves

A sprig of fresh thyme

200ml double cream

A bunch of parsley - chopped

50g butter

Salt and freshly-ground black pepper

Truffle oil (optional)

Cut the squid into bite-sized pieces, including body and tentacles. Place the garlic and onion into a food processor and pulse until all finely chopped.

  

Place a saucepan over a gentle heat and melt the butter. Add the processed onion and garlic and gently cook for five minutes or so. Add the chopped squid and cook for a further five to ten minutes. Pour in the wine, turn up the heat a little and reduce it by half before adding the thyme, bay leaves and double cream. Reduce the heat again and simmer for around 30 minutes.

Cut the potatoes into two centimetre cubes and add to the pan, simmering for a further 30 to 40 minutes. If the cream appears to be getting a touch thick at any time, just add a little water.

  

At the end of this time, taste it. The squid should be very tender. Season as necessary with salt and ground white pepper. Just before serving, add a large bunch of chopped parsley and, if you have it, trickle a few drops of truffle oil around once you’ve spooned the casserole into the bowls. Lovely with some crusty bread.

March 2011