Logo
Allow cookies

Braised squid with fennel & tomatoes

Ingredients

  1. Step 1 3 tbsp olive oil
  2. Step 2 pinch of fennel seeds
  3. Step 3 1 onion , finely chopped
  4. Step 4 1 small fennel bulb , finely chopped
  5. Step 5 1 green chilli , finely chopped
  6. Step 6 1 tbsp finely chopped preserved lemon (flesh scooped out)
  7. Step 7 3 garlic cloves , finely chopped
  8. Step 8 600g tomatoes , chopped
  9. Step 9 2 large squid , cleaned and cut into rings
  10. Step 10 200ml white wine
  11. Step 11 400ml fish or chicken stock
  12. Step 12 small bunch parsley , leaves finely chopped
  13. Step 13 small bunch dill , leaves finely chopped, plus a few fronds to serve
  14. Step 14 black or white rice , to serve
  15. Step 15 2 egg yolks
  16. Step 16 1 garlic clove , crushed
  17. Step 17 ½ lemon , juiced
  18. Step 18 1 sachet of squid ink (available from souschef.co.uk)
  19. Step 19 150ml sunflower oil
Braised squid with fennel & tomatoes
Calories: 840 Carbohydrate: 25 g Protein: 54 g Fat: 48 g
Cook time: 110 minutes Prep time: 10 minutes Total time: 120 minutes Servings: 2

TAGS

Dinner Fish Course Main course Supper 5-a-day Braised Calcium Dinner party Fennel Fibre Folate Indulgent Iron Rosie Birkett Seafood squid Squid ink summer Tomato Vitamin c

Directions

  1. Step 1 Heat the olive oil in a flameproof casserole dish over a medium-high heat. Cook the fennel seeds, onion, fennel, chilli and preserved lemon with a pinch of salt for 5 mins until softened and fragrant, then add the garlic and cook for 1 min more.
  2. Step 2 Add the chopped tomatoes and cook down for a few mins, then turn down the heat and add the squid. Cook gently for 3 mins, then add the wine and reduce by half. Add the stock and herbs, bring to a simmer, cover loosely with baking parchment and cook for 1½ hrs, until the squid is tender and meaty.
  3. Step 3 To make the mayo, whisk the yolks, garlic, lemon juice and a pinch of salt until combined, then add the squid ink and whisk again. Slowly whisk in the oil until you have a thick, silky mayo. Serve the squid with rice and a spoon of mayo, with fronds of dill scattered over. Keep leftover mayo in the fridge (to use within one day).