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Squid bourguignon

This recipe is close to the classic Bourguignon in flavour! Easy to make, but incredibly delicious.

Creation by Tom Brown, Tom Brown at The Capital*, London, United Kingdom. 

Makes 3.5 kg.

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Allergens and dietary requirements

  • Mollusks
  • Celery
  • Sulphite
  • Cow's milk
  • Lactose
  • Fish
  • Pescetarian

Ingredients

2
red onions, roughly cut
2
carrots, roughly cut
2
stalks
celery, roughly cut
4
leaves
bay leaf
12
black peppercorns
1.5
l
red wine
3
kg
squid, cleaned
7
tomatoes
1.5
l
fish stock
125
g
butter
3
sprigs
rosemary
as needed
salt

Scale recipe

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