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

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wester

14 years ago

★ ★ ★ ★ ★ 3/5

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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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