Cuttlefish Stew – From Colin Nash

Cuttlefish Stew



300g Cuttlefish (prepared into even shapes)
1 red pepper(evenly diced)
1 medium sized onion(evenly diced)
1 stick celery(evenly diced)
1 clove of garlic (crushed)
10 sprigs of coriander (roughly chopped)
1 small chilli( seeded and finely diced)
750 ml fish stock
100ml dry white wine
450 ml tin of coconut milk
A little olive oil or coconut oil for frying
1 lemon zested and juiced
1 small sweet potato (peeled and evenly diced)
1 teaspoon of finely chopped fresh ginger (peeled)





Boil and simmer the cuttlefish in the fish stock for 1 hour in a large saucepan. Fry the sweet potato in oil for 5 minutes then add the other chopped ingredients, fry for another two minutes. Remove any scum from the top of the fish stock and add the vegetables to the cuttlefish. Add the lemon zest, juice, wine, ginger, coriander and coconut milk to the stew. Simmer for another 20 minutes. Remove any impurities from the top and serve.


Cuttlefish Stew Colin Nas

Colin’s Tips

You can add other fish to this dish 5 minutes from the end, I like to add shellfish. You can also use other vegetables like curly kale, spinach or courgette, stay away from strong flavours like parsnip. You can also add more coconut milk or even a touch of cream if you prefer it creamier. I like to serve this with buttered crusty bread. My favourite tip is to enjoy yourself. 



Posted in


Our partners are carefully selected for the work they do in the local area, the services they offer to our members and for actively working with us to promote supporting local business, using local, seasonal produce and reducing our carbon footprint.