Squid in Red Sauce
with Herbs and Spices
Traditional Tunisian recipe
-
- 1 kg (2¼ lb) medium-size squid
- For the sauce:
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 2 tablespoons concentrated tomato purée
- 3 ml (1/2 pint) water
- 1 thyme sprig
- 1 bay leaf
- 1/2 pickled lemon, chopped
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- Juice of 2 lemons
- 1/2 tablespoon harissa
- 1 teaspoon ground cumin
Clean and wash the squid and cut them in 2 cm (¾-inch) slices. Heat the oil and fry the onions and garlic until golden. Dilute the tomato purée in 50 ml/2 fl oz of the water. To the onion pan, add the tomato purée, then all the other ingredients, except the cumin. Bring to the boil. Add the squid, lower the heat and leave to cook for 25 minutes. After 15 minutes, add the cumin, stir, raise the heat and keep cooking, uncovered for 10 minutes. Serve hot, with white rice.
Serves 4 as a main course.
From "The Momo Cookbook" by Mourad Mazouz
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