Today we’re going to travel to France’s northern coast, Brittany. I know this thread is going to attract some pimpled geek that’s looking for one of Brittney Spears’ home movies.
(Note to said pimpled-geek…move on, there’s only food porn here).
This rugged peninsula (Brittany) faces the English Channel to it’s North and the Atlantic to it’s South.
I’ve posted a few recipes containing squid and although the Greeks have a very similar dish to this, the use of tarragon got my attention.
Tarragon is an herb that has a licorice aroma & flavour which is favourable to my tastes. Greeks usually drink Ouzo with their seafood and it’s beyond me as to why tarragon only now is getting more attention in Greek food.
The French cook book I found at a second hand store caught my eye because of it’s rustic dishes and simple approach to French cooking.
No one’s going to earn a Michelin star with these dishes but who cares….it’s about the taste, BABY!
Calmars àl’amoricaine
1 3/4 lbs. cleaned squid (tentacles and rings)
1/4 cup olive oil
1 medium onion, sliced
3 cloves of garlic, thinly sliced
1 large skinned tomato, diced
2 Tbsp. tomato paste
2 Tbsp, cracked black pepper
1 good shot of Cognac (brandy)
1 glass of dry white wine
1 cup of fish/seafood stock (Knorr has a good boullion cube)
1 Tbsp. chopped fresh tarragon
2 Tbsp. chopped fresh parsley toasted breadcrumbs
- In a large skillet, add your olive oil and over high heat, add the squid and saute for a couple of minutes. Now add the onions and garlic, peppercorns and tomatoes and saute for 5 minutes while stirring.
- Pour over the Cognac and light with a match to burn off the alcohol. Pour the wine, stock and the tomato paste and bring to a boil.
- Add half the parsley and tarragon, lower to medium-low and cover. Simmer slowly for 45 minutes to allow the squid to braise and become tender.
- Adjust seasoning with salt and pepper and finish off by adding the remaining parsley and tarragon. Top with toasted bread crumbs.
- Serve as an appetizer/meze with some crusty bread.
22 Responses
Firts Pixie’s Squid stew and now this. Food for the God’s.
OK, it looks a little scary and it reminds me of the movie “10,000 Leagues Under The Sea”. Having said that, it also looks delicious too. With the tomatoes, onions, garlic and of course the Cognac and White wine.
I may need an extra glass of wine …squid is something that I haven’t tried yet.
It reminded me of Pixie’s dish too! Looks delectable! Is the licorice flavour strong? I’m not a big fan of black licorice.
That looks wonderful, absolutely wonderful!!!
Looks beautiful, as usual. I’m a little afraid of cooking octopus myself (only because I don’t know of a good source for it!) but this may be the breaking point … I’m going to have to have a good chat with my local fishmonger!
Where do you start with a dish like this….I think with the wine just to find some courage…..lovely colours…
What an exhilirating medley of flavours Peter. The Cognac is definitely a nice touch!
i wonder if it would be anise over-kill to substitute the cognac for ricard or pernod. still staying in the french tradition with the liquor, but a bit of marrying with tarragon flavor? sounds awesome though. I like the idea of not making it a fish stew with more ‘sauce’, but keeping it all about the seafood. and i’m going to leave now cause i’m a pimpley teen looking for britney spear’s official website.
Yummy delicious. Few years for a special party here at home i made l’amoricaine sauce with lobster and served with salmon.
Right up my alley.
I think the toasted breadcrumbs are a great addition.
I don’t know about that Peter, I would give this dish 2 thumbs up! It is a winner in my books:D
Peter, I gave you an E for Excellent Award. I’m sure you’ve received a zillion of them!
That broth looks awesome! Wheres the bread to sop it up?
This looks just wonderful – the sort of thing I would sneak extra spoonfuls of when no one was looking because it brought out the greedy food glutton in me and I wanted to have more than everyone else. I will have to make this sooooon.
ok, so I’m not allowed to say it looks delicious, right? ;)
That first photo is amazing. I am truly craving this now.
Since this is a French preparation, a splash of Pernod would be excellent! This looks fantastic!
Delicious Peter! No fear of the squids and octopuses when they are outside the water and surrounded with these wonderful ingredients… mmmmmMMMmm Please hand me a plate :D
Val, the tarragon gave it a whole new character.
Pam, thank you so much for the BIG E!
Marie, there’s always bread nearby for mopping up sauce, no worries dear.
Annmarie…the aroma will send you floating.
Maryann, you’re one of the few who can say anything they want here. (also, I ate pineapple today) lol
Deb, a splash would be just find…I love anything licorice-like.
Nuria, one of these days we will dine together.
i am swooning
seriously peter
this is
so
my
thing…
i gotta try this one