Coupes Stew Recipe
Ingredients to make coupes stew:
- 2 kg of coupes
- 1 clove garlic
- 1 chili pepper
- 4 medium onions
- 1 bay leaf
- 3 large tomatoes
- 1 1/2 kg of potatoes
- 1 glass of white wine
- Chopped parsley
- 1 tablespoon of toasted flour
- 1 chili in small rings optional
- Salt
How to make coupes stew:
This cephalopod, very similar to squid, although with a very penetrating color and smell, is a component of a popular Galician coastal stew.
A poor relative of the squid, the coupe, or “pot” also called, has no other destination in Galicia than this stew.
It is a simple and tasty dish that, accompanied by spring new potatoes, is worthy of a medal of honor.
It can be replaced with cuttlefish, flying fish or squid, if, like my fishmonger from Madrid, you have never seen a coupe.
They are cleaned of guts and the eyes of the critters are removed; they are washed with abundant water, they are allowed to drain.
Finely chop garlic and onions, as well as the tomatoes once peeled.
In a pot, preferably clay, brown the onion and garlic over low heat.
When they have softened, add the coupe pieces and the toasted flour.
Once everything has been sautéed, add the tomato, parsley and chili pepper.
Add the wine and the corresponding salt.
Let everything cook slowly and, when the coupes begin to be soft, add the potatoes cut into small pieces.
After half an hour we can serve it.
