Armorican sauce with squid


  • 1.5 kg of squid rings
  • olive oil

  • 6 small cuttlefish
  • 80g butter
  • 2 carrots
  • 1 yellow onion
  • 3 shallots
  • 3 cloves of garlic
  • 4 tomatoes
  • 5 cl of cognac
  • 20 cl of dry white wine
  • 20 cl of fish stock
  • 1 tablespoon(s) double tomato paste
  • 1 teaspoon(s) of brown sugar
  • 2 bay leaves
  • 5 sprigs of thyme
  • 40 g of flour
  • 1 bunch of tarragon


  1. Peel and finely slice the carrots, onion and shallots. Peel the garlic cloves and crush them. Wash and cut the tomatoes into small cubes.

  2. In a frying pan, brown the squid rings in olive oil over high heat for 5 minutes. Drain them, reserve.

  3. Melt half the butter, add the cuttlefish and cook for 3 minutes. Then add the carrots, onion, shallots and crushed garlic cloves, fry for another 3 minutes, then pour in the cognac and flambé.

  4. Then deglaze with white wine and fish stock, bring to the boil. Then add the squid rings, diced tomatoes, tomato paste, brown sugar, bay leaf and thyme. Add salt and pepper. Cover and cook at a low simmer for 1h30.

  5. 15 minutes before the end of cooking, melt the rest of the butter in a saucepan, then add the flour, mix carefully, then add the sauce. Add half of the chopped tarragon. Then pour everything into the frying pan and mix. Serve sprinkled with the remaining tarragon, with brown rice.

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