Slow-braised cuttlefish or squid

From The River Cottage Fish Book

Cookbook

Author(s): Hugh Fearnley-Whittingstall, Nick Fisher

Page 284

Course: Main Courses

Reviews

1 reviews, average rating 3.0 / 5

Sort: Date ↓ Rating ↕ Difficulty ↕ Cooked ↕

wester

14 years ago

★ ★ ★ ★ ★ 3/5

0 found this helpful Sign in to mark helpful

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.

Report