|This silverspoon from 1910, belonged to my grandmother Inga, who gave it to my daughter Berit when she was born.|
They may go out for several days and the crew must have their food every day, so this is one of the typical fisher mens recipe, men working hard for lots of hours need food to keep them strong.
In the winter the sea is cold, so they also need calories and carbohydrates apart from the protein the fish can contribute. I think this dish has got it all.
Ahhh, and they rest on sundays, so if you want to buy fresh fish in Spain, never do it on a Monday, and this is why the fish stalls on the marketplaces are closed too.
Shopping list ( for 4 pers.)
4 calamares medianos. ( medium size squids)
4 patatas grande. ( big potatoes)
3 tomates maduros. ( ripe tomatoes)
1 cebolla. ( onion)
2 dientes de ajo. ( garlic cloves)
100 gr. de almendras sin piel. ( skinless almonds)
1 pizca de azafran en hebra. ( saffron)
AOVE. ( Extra Vigen olive oil)
750 ml. Caldo de pescado. ( fish broth)
250 ml.. Vino blanco. ( white vine)
The best is to have your squids cleaned at the fish stand, but if it's not possible, clean them and cut into rings of one cm. If you don't dare you can always buy the squid rings clean and ready cut.
Start boiling some water, an put the tomatoes in for 1 min., then they are easier to peel, when peeled you can cut in small cubes or grate them.
Then peel and chop the onion and the garlic cloves, in a skillet, heat 3 tablespoons of extra virgen olive oil, then add the onion and garlic. Chop the almonds a little, and add to the skillet, fry for 3-4 min. An then add the tomatoes, let all fry for 10 min, if you don't like the acid of the tomatoes add a teaspoon of sugar. Now you peel the potatoes and part them into large pieces.
Add the squid and continue cooking for 3-4 min. , then add the wine , the saffron and the fish broth.
When it start to boil, add the potatoes, and try for salt,
Put the heat to low speed and let simmer for 20 min. until the potatoes are done.
The result should be a thick soup, if needed add a little more fish stock.