About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« My Father's Fish Soup | Main | A Single Fish Cooked Fish-Soup Style »

Halibut Over Squid Sauce

The Universe has a sense of humor. When we started this project we decided that the rotation was set in stone. No trading if you draw a recipe you don't want to do. I commented that I hoped I didn't get a squid assignment. So of course, I got not one but three. I survived the Squid and Artichoke Soup on May 18th with relish. Now that we are in the fish chapter two of my four recipes involve squid.

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Technically, this recipe isn't about squid, its about halibut. But I've always thought of halibut as a forgetable fish. To my taste, it is too mild to be interesting all by itself. So, the rich savory ingredients in the squid sauce are the real star of this dish.

It starts with chopped onion, garlic, chopped parsley, and whole squid cleaned and sliced into narrow rings.

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After the squid has cooked for a few minutes, wine, then tomatoes are added. When the tomatoes begin to bubble the heat is turned down as low as possible, the pan is covered and allowed to cook for very slowly for about an hour. In her comment to my post on the squid artichoke soup Marcella said: "When you are cooking squid again, remember, either cook it seconds on very hot fire, or slowly, over a gentle simmer."

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When the squid feels tender to the fork, add salt and chili pepper, and cook for a few minutes longer, stirring frequently. The halibut steaks go on top of the sauce in a single layer; cooked for only about three minutes, then turned over and cooked another two minutes. Halibut is fast to cook, be careful not to leave it in too long.

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This is a savory, flavorful, and delicious sauce recipe that I will definitely be making again. I think it would be good with other types of fish. I might try it with tuna next time.

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Comments (3)

Donna Thompson:

This is my first time posting... I am amazed at what a wonderful blog this is! Can't wait to see the next recipe!

This looks fantastic Deborah! How lucky you were to draw so many squid recipes because now you like squid. I love squid myself, and I don't even mind cleaning it.

Marcella Hazan:

Very few of my students ever escaped cleaning squid. It breaches the barrier that some people face when thinking of squid, and allows them to establish familiarity with this creature that produces such wonderful aromas in the pan, and when cooked carefully, is so sweet and tender.

Unfortunately, after decades of access to the fresh squid of the Venetian lagoon, I live now where squid arrives from China, cleaned, tentacles nad tubes separated, and previously frozen. It's better than no squid at all, however.

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This page contains a single entry from the blog posted on September 14, 2010 6:10 AM.

The previous post in this blog was My Father's Fish Soup.

The next post in this blog is A Single Fish Cooked Fish-Soup Style.

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