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Sepias aux Peas

  • 1 onion, minced
  • 1 clove garlic
  • Parsley
  • 7 tablespoons oil
  • 2 1/4 pound sepias (cuttle-fish)
  • 4 tomatoes
  • Salt and pepper
  • 1/2 pound shelled new peas
Brown the onion, garlic and a pinch of parsley in the oil; add the fish which has been well cleaned, the cut in strips. Add tomatoes, peeled and pulped, and pepper and salt; cover, cook on slow fire 15 minutes (be patient, you rascal). Add fresh tender peas and a few small drops water; cover, and cook slowly until done.
Submitted by Cassyjean - Torrington, CT Jun 3, 2009 11 min 15 min 26 min
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