Setúbal fried cuttlefish
Ingredients (4 people): 1 kg of cuttlefish, 100 g of plain flour, 1 onion, 0.5 l of cooking oil, salt to taste, oil, vinegar or lime juice
After washing the cuttlefish, cut it into slightly thick slices. In a Pyrex dish, add water and salt and mix well to make a brine. Add the slices of cuttlefish and leave to rest for four minutes. Once they are covered in brine, remove the slices. Put them on a sheet of paper and dry them gently to remove excess water. Cover them in flour and fry in oil at approximately 170 degrees for around seven minutes, until the cuttlefish is slightly golden. Put them in a dish on absorbent paper. As a garnish, chop potatoes into thick slices and fry them.
Ingredients (4 people): 600 g of conger, 600 g of cat shark, 600 g of monkfish with liver, 600 g of toadfish, 600 g of eel, 600 g of ray or torpedo, 1 kg of potatoes, 150 ml of oil, 500 g of ripe tomatoes, 100 g of macaroni pasta, 2 medium onions, 4 garlic cloves, 1 small green pepper, 100 ml of white wine, 1 bay leaf, coriander, parsley, mint, salt, pepper, chilli to taste.
Sauté the chopped garlic and onions and thickly-sliced peppers with oil, parsley and the bay leaf. Once golden, add the tomato and white wine. Bring to the boil and slowly simmer for around five minutes. Add enough water to cover the potatoes, which must only be added once the water is boiling. When the potatoes are half-cooked, salt the fish and add to the pan. Once the potatoes are cooked, season as you wish. Add the coriander and chilli to taste. The stew is ready to serve. Keep the sauce, add some water and add the pasta once it’s boiling. When the pasta is cooked, add the mint leaves.