Squid, Tomato And Roasted Poblano Stew

Ingredients

• 1 teaspoon vegetable oil
• 2 cloves garlic, peeled and minced
• 1 onion, peeled and minced
• 3 poblano peppers, roasted, seeded, deveined and peeled
• 2 Serrano chili peppers, roasted, seeded, deveined and peeled
• 2 pounds ripe tomatoes, cored and quartered
• ½ cup red wine
• 1 teaspoon minced marjoram leaves
• ½ teaspoon salt
• 1 teaspoon fresh ground black pepper
• ½ teaspoon Tabasco
• 2 medium baking potatoes, peeled and cut into 1-inch cubes
• 1 ½ pounds squid, cleaned, sacs cut into 1/4-inch rings, tentacles reserved
• 2 tablespoons minced flat-leaf parsley
• 1 tablespoon minced coriander leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    342 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 32 grams protein; 396 milligrams cholesterol; 393 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Combine the oil, garlic and onion in a large saucepan. Cover and cook over low heat until the onion softens, about 15 minutes. Stir constantly. Add the peppers, tomatoes, wine and marjoram. Cover with 1 quart of cold water. Bring the water to a boil. Reduce heat and simmer for 40 minutes.
2. Pass the sauce through a food mill. Add salt, pepper and Tabasco. This recipe can be made ahead of time to this point and kept for up to 4 days in the refrigerator.
3. One hour before serving, warm the sauce in a large saucepan. Add the potatoes and the squid and simmer until tender, about 40 minutes. Serve in warm bowls garnished with parsley and coriander.

2 hours