Squid, Tomato And Roasted Poblano Stew
Published August 15, 1992
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
1 teaspoon vegetable oil
2 cloves garlic, peeled and minced
1 onion, peeled and minced
3 poblano peppers, roasted, seeded, deveined and peeled
2 Serrano chili peppers, roasted, seeded, deveined and peeled
2 pounds ripe tomatoes, cored and quartered
½ cup red wine
1 teaspoon minced marjoram leaves
½ teaspoon salt
1 teaspoon fresh ground black pepper
½ teaspoon Tabasco
2 medium baking potatoes, peeled and cut into 1-inch cubes
1 ½ pounds squid, cleaned, sacs cut into ¼-inch rings, tentacles reserved
2 tablespoons minced flat-leaf parsley
1 tablespoon minced coriander leaves
Nutritional analysis per serving (4 servings)
42 grams carbs; 396 milligrams cholesterol; 349 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 6 grams fiber; 393 milligrams sodium; 32 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the oil, garlic and onion in a large saucepan. Cover and cook over low heat until the onion softens, about 15 minutes. Stir constantly. Add the peppers, tomatoes, wine and marjoram. Cover with 1 quart of cold water. Bring the water to a boil. Reduce heat and simmer for 40 minutes.
- Step 2
Pass the sauce through a food mill. Add salt, pepper and Tabasco. This recipe can be made ahead of time to this point and kept for up to 4 days in the refrigerator.
- Step 3
One hour before serving, warm the sauce in a large saucepan. Add the potatoes and the squid and simmer until tender, about 40 minutes. Serve in warm bowls garnished with parsley and coriander.
Private Notes
Comments
This was interesting. Given the bite from the poblano peppers, I took out the serranos and did not add any Tabasco. Also added about 1 and 1/2 tsp. Herbs de Provence when cooking the squid to give it more flavor. If I was doing it again I might add fish broth instead of the water. Also left the top off while simmering in order to boil off some of the liquid.