Braised Cuttlefish with Peas and Tomatoes
Cuttlefish is really underused but top chef Angela Hartnett is here to show you how easy it is to cook with at home.
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Cooking tools:
- Kitchen scale
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Can opener
- Measuring spoon
- Measuring cup
- Wooden spoon
Ingredients
- 500gms cuttle fish scored and cut into strips
- 2 tbsp olive oil
- 1/2 head of fennel sliced into strips
- 2 x cloves of garlic sliced
- Pinch dried chili
- 200gms fresh peas podded weight
- 70ml fish stock or water
- 70ml white wine
- 1 x tin of tomatoes
- Handful of chopped flat leaf parsley
- 200g pancetta
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