Slow-braised cuttlefish or squid from The River Cottage Fish Book by Hugh Fearnley-Whittingstall and Nick Fisher (UK)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute squid for cuttlefish.

  • wester on June 05, 2012

    This was a disappointment. I braised it for the full two hours and it came out only just tender. The other flavors were nice, giving a very Mediterranean feel.

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