Squid pot

with tomatoes

For 4 servings

600 g ready-to-cook squids

2 onions

1 clove of garlic

4 tbsp olive oil

400 g canned tomatoes

100 g green olives without stones

2 tbsp capers

500 ml fish broth

200 ml white wine

salt

pepper

1 pinch of sugar

4 tomatoes

1 bunch of tarragon

Preparation time: approx. 20 minutes
plus cooking time: approx. 1 hour

Per serving approx. 310 kcal / 1298 kJ 29 g E, 12 g F, 13 g KH

1  Wash and chop the squids. Peel and chop the onions and garlic. Fry the squids in hot olive oil while stirring, add onions and garlic and braise with them.

2  Stir in the tomatoes. Chop olives and capers and add, pour in the stock and wine, season with salt, pepper and sugar. Cover and simmer for about 1 hour.

3  Score the fresh tomatoes crosswise, remove the stems. Scald tomatoes with boiling water, peel, core and dice.

4  Wash the tarragon, shake dry and chop the leaves. Stir into the sauce, heat and serve with fresh bread.