Entree: France – Provence – Rouille de Seiche (Cuttlefish braised in Provencal tomato and wine sauce served with garlicky saffron rouille)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 20 min

Total 1 hr

Ingredients

- 1 1/2 lb (680 g) cleaned cuttlefish, bodies sliced into rings and tentacles reserved
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 4 cloves garlic, minced (about 12 g)
- 1/2 cup (120 ml) dry white wine
- 14 oz (400 g) canned crushed tomatoes
- 1 cup (240 ml) fish stock or clam juice
- 1 tbsp (15 ml) tomato paste
- 1 bay leaf
- 1 tsp (1 g) herbes de Provence
- 1/2 tsp (1 g) smoked paprika
- 1 pinch saffron threads (about 0.1 g)
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Crusty bread for serving
Rouille
- 1 large egg yolk
- 1/2 cup (120 ml) extra-virgin olive oil, plus 1 tbsp (15 ml) for thinning if needed
- 1 roasted red pepper, peeled and seeded, chopped (about 1/2 cup / 120 g)
- 2 cloves garlic, crushed (about 6 g)
- 1 slice stale white bread, crusts removed, torn into pieces (about 1 oz / 30 g)
- 1 pinch saffron threads (about 0.1 g)
- 1/4 tsp (1 g) cayenne pepper, or to taste
- 1 tbsp (15 ml) lemon juice
- Salt to taste

Instructions

1. To prepare the rouille, soak the torn bread in a tablespoon or two of warm water or a few tablespoons of fish stock until soft, then squeeze out excess liquid.
2. In a blender or using a mortar and pestle, combine softened bread, roasted red pepper, crushed garlic, saffron, cayenne and a pinch of salt. Blend to a paste.
3. Add the egg yolk to the paste and begin to whisk while slowly drizzling in the 1/2 cup (120 ml) olive oil to emulsify into a thick, creamy sauce. If too thick, whisk in up to 1 tbsp (15 ml) extra olive oil or a little lemon juice to loosen. Adjust salt and lemon to taste. Chill while cooking the cuttlefish.
4. Heat 3 tbsp (45 ml) olive oil in a wide sauté pan over medium heat. Add the chopped onion and cook until soft and translucent, 6–8 minutes.
5. Add the minced garlic and cook 1 minute until fragrant. Stir in the tomato paste and smoked paprika and cook 1 minute to bloom the flavors.
6. Deglaze the pan with the white wine, scraping up any browned bits, and let the wine reduce by half, about 2–3 minutes.
7. Add the crushed tomatoes, fish stock, saffron, bay leaf and herbes de Provence. Stir, bring to a gentle simmer, and season with salt and pepper.
8. Add the cuttlefish rings and tentacles to the simmering sauce. Cover partially and simmer gently until cuttlefish are tender, 20–30 minutes (cuttlefish require longer than squid to become tender). Stir occasionally and adjust seasoning.
9. Remove the bay leaf. Taste and adjust salt, pepper and acidity with a little lemon juice or additional wine if needed. Stir in chopped parsley.
10. Serve the braised cuttlefish hot with spoonfuls of rouille on the side or dolloped on top, and plenty of crusty bread for spreading.