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Squid, Tomato And Roasted Poblano Stew

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


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

Source: cooking.nytimes.com