2 lbs of Homboldt
1 clove of garlic
Salt, pepper, thyme, laurel, swordfish
2 c-à-s of tomato paste
1/2 cup white wine
4 cups of fish soup
- In a frying pan, return the squid with the onion and the sliced garlic until a slight coloration is obtained.
- Add tomato paste and arômates.
- Put the squid, and the filling in the slow cooker.
- Deglaze the pan to white wine and pour on the squid.
- Cover with fish soup
- Cook for about 6 hours.
Serve with seiche ink pasta.