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 Jun 3, 2009
11 min
15 min
26 min