Ingredients
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1 kg cuttlefish, cut into strips from one of the Blue Island Fish Markets
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2 large potatoes, cut into strips
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1/3 cup olive oil
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Oil for frying
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1 bunch collard greens, washed and cut
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2 cloves garlic, thinly sliced
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4 shallots, thinly sliced
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20 cherry tomatoes cut in half
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1 glass orange juice
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1/2 glass dry white wine
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1 tablespoon balsamic vinegar
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2-3 sprigs of thyme
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1 cinnamon stick
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2 bay leaves
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1 broccoli, cut into florets and boiled in salted water
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2 teaspoons tomato paste
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Sea Salt
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Ground black pepper
Instructions
Purchase the cleaned Cuttlefish from one of the Blue Island Fish Markets.
Fry the onions together with the garlic in olive oil in a saucepan until soft. Then add the cuttlefish, the tomato paste, the cinnamon, the bay leaf, the thyme, vinegar, salt and pepper, and stir well. Fry for 5 minutes until the cuttlefish are sizzling hot. Pour in the wine and the balsamic vinegar. Leave on a high heat until the alcohol has evaporated. Then add the cherry tomatoes and orange juice, turn down the heat and simmer for 20 minutes. At the same time, boil the broccoli for 2 minutes in another pan with salted water.
When the 20 minutes have passed, try the cuttlefish to see if they are ready and if necessary season with salt. Add the Brussels Sprouts and stir until soft. Remove from the heat and add the broccoli.
Fry the potatoes in hot oil in a frying pan.
Serve the cuttlefish along with the French fries.
Bon appétit!
