Seiche À La Rouille

Ingredients - Serves 4

• Salt and pepper - To taste
• Rouille sauce - To taste
• Fish stock - 1 liter
• Cayenne pepper - 1/2 teaspoon
• Saffron - 1 pinch
• Tomatoes - 4, peeled and chopped
• Garlic - 4 cloves, minced
• Olive oil - 2 tablespoons
• Cuttlefish - 1 kg, cleaned and cut into pieces

Let's Get Started

1. Heat the olive oil in a large pot over medium heat.
2. Add the cuttlefish pieces and cook until they become opaque, about 5 minutes. Remove and set aside.
3. In the same pot, add the garlic and cook until fragrant.
4. Add the tomatoes, saffron, cayenne pepper, and fish stock. Bring to a boil.
5. Reduce the heat to low, cover the pot, and simmer for 30 minutes.
6. Return the cuttlefish to the pot and cook for another 20 minutes, or until the cuttlefish is tender.
7. Season with salt and pepper, and stir in the rouille sauce.
8. Serve the Seiche à la Rouille hot, with crusty bread on the side.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Calories: 400
• Fat: 15g
• Carbs: 30g
• Protein: 25g
• Sodium: 1200mg
• Sugar: 5g