Cuttlefish Stew

• 1 1/3 pounds cuttlefish ready to cook
• 2 tablespoons olive oil
• 1 garlic clove
• 1 onion
• 1 red pepper
• 1 orange pepper
• 1 tomato pink, or beef tomato
• 1 cup fresh mushrooms sliced
• 6 3/4 tablespoons dry white wine
• salt to taste
• 1 teaspoon dried thyme
• 1 teaspoon coriander seeds

1. Thaw fish in the refrigerator for approximately 24 hours.
2. This allows the fish to thaw in its own liquid and retain nutritional qualities.
3. Add olive oil to Actifry (or other table-top, low-fat fryer) and cook for 5 minutes.
4. Chop garlic and onion.
5. Dice peppers.
6. Peel tomato, remove seeds and dice.
7. Add garlic, onion, peppers, tomato and mushrooms to the olive oil and cook for 10 minutes.
8. Add defrosted cuttlefish and program for 10 minutes.
9. Drizzle with wine and season with salt, thyme, and crushed coriander seeds.
10. Set Actifry to 25 minutes.
11. Occasionally, stir with a spoon to mix cuttlefish and stewed vegetables.
12. Serve with boiled potatoes or white rice.

cuttlefish ready, olive oil, garlic, onion, red pepper, orange pepper, tomato pink, mushrooms, white wine, salt, thyme, coriander seeds

Taken from www.yummly.com/recipe/Cuttlefish-Stew-2056107 (may not work)