Madeira
Squid Stew
4 tbsp olive oil
2 onions, coarsely chopped
2 cloves garlic, minced
2 bell peppers, cut in fine strips
2 chilli peppers, chopped
1 tsp curry powder
1 tsp grated ginger
2 bay leaves
1/2 tsp salt
2 cups chopped tomatoes
2 lbs. squid, cleaned, ¼ " slices
1 cup dry white wine
2 cups fish stock
2 potatoes, peeled and julienned
Garnish: chopped parsley
In a large saucepan, heat the oil and sauté the onions, garlic, and peppers for about 5 minutes. Blend in the curry powder and ginger and stir for a minute or two. Add the bay leaves, salt, and tomatoes, bring to a boil, then reduce to lowest heat and steam for 5 or more minutes. Add the squid, wine, and stock. Bring to a boil, then immediately reduce to lowest heat, cover, and gently simmer for 30 minutes. Only by very slow cooking will the squid be so tender. Add the potatoes, keeping the heat at a bare simmer, and cook until the potatoes are fork tender--about 30 more minutes.
Note:
no one really liked this, except me
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