Cuttlefish stew “In Zimino”

Zimino” or “zemino” is a way of cooking, especially fish, typical of the Italian region: Liguria.

I decided to use cuttlefish but you can also use calamari if you prefer.

For two people:

-900 gr cittlefish
-200 gr fresh spinach
-250 gr tinned tomatoes
-2 cloves of garlic
-1 onion
-oil ar
-salt and chilly powder ar
-1 shot of wine (either white or red)

First of all  you need to use a good quality sauce pan, the cooking time will be quite long and if you don’t use a nice pan you’ll will burn everything.

So take your sauce pan and put about 4 tablespoons of evo oil, add the garlic and the onion, finely chopped. Let cook for about 5 minutes, untill the onion becomes clear.

Now add the cuttlefish that you’ll have already cleaned and cut into rings. Let cook until the juices of the fish have come out and reduced by half. Now add the salt, the wine and the chilly powder according to taste.

When the smell of the alcohol is completely gone, about 5 minutes on a medium heat, add the spinach. You do not need to cut them.

After 5/10 minutes, when the spinach have soften, add the tomato. Give it a good stir and let it cook on a medium to low heat for abou 40/50 minutes with the lid on.

The recipe will be ready when the sauce will get a nice… saucy aspect, but not before 40 minutes otherwise the cuttlefish will stay chewy.

Serve it with a slice of toasted, possibly Italian bread!





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