Ingredients:
Serves 4
Directions:Serves 4
- 6 medium sized potatoes, peeled and cubed
- 3 garlic cloves, minced
- 4 tbsp capers
- 1 cup black olives
- 1 medium onion, diced
- 8 tomatoes, diced (or 1x400g tin chopped tomatoes)
- handful of basil, chopped
- 1 cup white wine
- 1 1/2 cups fish stock
- 10 calamari, cleaned and sliced (about 12cm long)
- 1 tbsp oil
- 1 tbsp tomato paste
Heat the tablespoon of olive oil in a casserole dish. Cook the garlic and onions until translucent, about 5 minutes. Add the tomatoes and cook until softened, about 5-8 minutes more. Add the fish stock, olives, capers, calamari, and basil. Mix well, then add the wine. Cook for about 20 minutes until the calamari have softened and the sauce has reduced a bit. Add the potatoes and cook for a further 10-15 minutes, until the potatoes are cooked through. The sauce should have thickened further. Serve with some chunky bread for dipping.
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| Ingredients shown in picture are for a halved recipe |
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