Sète-style cuttlefish with aïoli
Cuttlefish simmered with white wine and tomato, its sauce enriched with aïoli off the heat.
Active time40 min
Cooking1 h 15 min
Total1 h 45 min
Add to my week
Loading your week…
Ingredients
- 3 cloves of garlic
- 1 large onion
- 2 raw eggs
- 140 g tomato paste
- 300 ml water
- 220 ml olive oil
- 1 pinch of ground black pepper
- 1 pinch of fine salt for cooking
- 1 pinch of fine salt for the aïoli
- 500 ml dry white wine
- 1000 g cleaned cuttlefish ready to cook
Preparation
Briefly rinse and dry the cuttlefish, then cut into fairly thick pieces. Peel and slice the onion. Peel the garlic and chop the cooking portion (1 clove). Heat the first oil portion (10 ml) in a casserole, add cuttlefish and let it release its liquid. Evaporate; if there is a large excess, pour it off before continuing.
3 cloves of garlic1 large onion220 ml olive oil1000 g cleaned cuttlefish ready to cook- knife
- chopping board
- kitchen paper
- casserole
- spatula
Add the browning oil (10 ml), colour the cuttlefish and onion, then stir in chopped garlic and tomato paste. Add wine and reduce briefly. Add the listed water, cover and simmer for about 60 minutes, stirring occasionally, until the cuttlefish yields easily to a fork. Continue if still firm. Uncover towards the end if needed for a moderately thick sauce. Add the cooking salt (1 pinch) and pepper.
140 g tomato paste300 ml water1 pinch of ground black pepper1 pinch of fine salt for cooking500 ml dry white wine- lidded casserole
- spatula
- fork
While the cuttlefish simmers, pound the reserved garlic (2 cloves) with the aïoli salt (1 pinch). Separate the egg yolks and refrigerate the whites for another use. Whisk yolks with garlic, then gradually whisk in the remaining oil (200 ml) in a thin stream to a firm aïoli. Keep chilled until binding.
2 raw eggs1 pinch of fine salt for the aïoli- mortar
- pestle
- bowl
- whisk
Take the casserole off the heat and let simmering subside. Stir a little hot sauce into the aïoli to loosen it, then gently stir back into the casserole. The sauce should become creamy and cohesive. Do not boil again, to prevent splitting. Serve immediately.
- casserole
- ladle
- spoon
Allergens
- Eggs
- Sulphites
Composition to check for: Celery, Crustaceans, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration