Cuttlefish Stew

Directions

1. 1
   Thaw fish in the refrigerator for approximately 24 hours.
2. 2
   This allows the fish to thaw in its own liquid and retain nutritional qualities.
3. 3
   Add olive oil to Actifry (or other table-top, low-fat fryer) and cook for 5 minutes.
4. 4
   Chop garlic and onion.
5. 5
   Dice peppers.
6. 6
   Peel tomato, remove seeds and dice.
7. 7
   Add garlic, onion, peppers, tomato and mushrooms to the olive oil and cook for 10 minutes.
8. 8
   Add defrosted cuttlefish and program for 10 minutes.
9. 9
   Drizzle with wine and season with salt, thyme, and crushed coriander seeds.
10. 10
    Set Actifry to 25 minutes.
11. 11
    Occasionally, stir with a spoon to mix cuttlefish and stewed vegetables.
12. 12
    Serve with boiled potatoes or white rice.