Squid, Tomato And Roasted Poblano Stew Recipe

Name: Squid, Tomato And Roasted Poblano Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon vegetable oil; 2 cloves garlic, peeled and minced; 1 onion, peeled and minced; 3 poblano peppers, roasted, seeded, deveined and peeled; 2 Serrano chili peppers, roasted, seeded, deveined and peeled; 2 pounds ripe tomatoes, cored and quartered; 1/2 cup red wine; 1 teaspoon minced marjoram leaves; 1/2 teaspoon salt; 1 teaspoon fresh ground black pepper; 1/2 teaspoon Tabasco; 2 medium baking potatoes, peeled and cut into 1-inch cubes; 1 1/2 pounds squid, cleaned, sacs cut into 1/4-inch rings, tentacles reserved; 2 tablespoons minced flat-leaf parsley; 1 tablespoon minced coriander leaves

Servings: persons

1 teaspoon vegetable oil
2 cloves garlic, peeled and minced
1 onion, peeled and minced
3 poblano peppers, roasted, seeded, deveined and peeled
2 Serrano chili peppers, roasted, seeded, deveined and peeled
2 pounds ripe tomatoes, cored and quartered
1/2 cup red wine
1 teaspoon minced marjoram leaves
1/2 teaspoon salt
1 teaspoon fresh ground black pepper
1/2 teaspoon Tabasco
2 medium baking potatoes, peeled and cut into 1-inch cubes
1 1/2 pounds squid, cleaned, sacs cut into 1/4-inch rings, tentacles reserved
2 tablespoons minced flat-leaf parsley
1 tablespoon minced coriander leaves

1
Combine the oil, garlic and onion in a large saucepan.
2
Cover and cook over low heat until the onion softens, about 15 minutes.
3
Stir constantly.
4
Add the peppers, tomatoes, wine and marjoram.
5
Cover with 1 quart of cold water.
6
Bring the water to a boil.
7
Reduce heat and simmer for 40 minutes.
8
Pass the sauce through a food mill.
9
Add salt, pepper and Tabasco.
10
This recipe can be made ahead of time to this point and kept for up to 4 days in the refrigerator.
11
One hour before serving, warm the sauce in a large saucepan.
12
Add the potatoes and the squid and simmer until tender, about 40 minutes.
13
Serve in warm bowls garnished with parsley and coriander.

137

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 teaspoon vegetable oil, 2 cloves garlic, peeled and minced, 1 onion, peeled and minced, 3 poblano peppers, roasted, seeded, deveined and peeled, and more.

Yes, Squid, Tomato And Roasted Poblano Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Squid, Tomato And Roasted Poblano Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions