Don't wait. You Need To Make This Cuttlefish Stew Now

This video brings you a taste of nostalgia with a traditional black cuttlefish stew, a delicious stew from my childhood. We'll explore how to prepare this homemade dish, focusing on the unique flavors of cuttlefish cooking with cuttlefish ink and bay leaves. It's a journey into a classic seafood stew that many consider old-fashioned, but I believe it's a food recipe worth bringing back to your kitchen.

FOR THE STEW:
Main:
• 1-1.5 kg cleaned cuttlefish (tentacles removed, ink sac out, bone gone)
• 2 sachets squid ink (or save ink sacs if cleaning yourself)
Base:
• 3-4 tablespoons olive oil
• 1 medium onion
• 1 Tbsp Garlic paste
• 2 bay leaves (1 to be burned)
Liquids/seasoning:
• 50ml white wine
• 1 teaspoon fish sauce
• Pinch of sugar
• Salt and black pepper (generous)
Finish:
• 1 teaspoon butter
• 1 teaspoon lemon juice (or juice from small lemon wedge)
• Fresh parsley, chopped
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FOR THE FRIED WEDGES:
• 1 kg potatoes (about 6-8 wedges per potato)
• Vegetable oil for frying (not olive oil - needs high heat)
• Salt