After cleaning the cuttlefish, cut it into slightly thick strips. In a pyrex add water and salt and stir well to make a brine. Insert the cuttlefish strips and let it rest for four minutes. After going through the brine, remove the strips.
Place them on a sheet of paper and dry them slightly of excess water. Pass through flour and fry in oil with a temperature of approximately 170 degrees for about seven minutes, until the cuttlefish is golden.
Place it in a container with absorbent paper. As a garnish, cut the potatoes into dense sticks and fry them.
Place the garlic and onions in slices, the pepper in thick strips, the parsley, the bay leaf and the oil to sauté. When golden, add the tomato and white wine.
Let it boil slowly for about five minutes.
Add enough water to cover the potatoes, which should only be introduced when the water is boiling. When the potatoes are half cooked, add the fish, which must be salted. Once the potatoes are cooked, adjust the seasoning. Add the coriander and the spice to taste.
The stew is ready to serve.
The broth must be kept, add a little water and as soon as it boils, add the pasta. When cooked, add a sprig of mint.