Made with the small cuttlefish called casserons, this chowder orginated in Fouras, a fishing village on the Charente coast. Potatoes gave it a cultural touch.
- 1 kg cuttlefish, cut into 5 cm pieces
- 1 kg potatoes, cut into 5 cm cubes
- 1 litre water
- 500 g onions
- 350 ml dry white wine
- 4 garlic cloves
- 30 g butter
- 5 g salt
- 5 g black pepper
- 5 sprigs thyme, dried
- 5 sage leaves, dried
- 4 slices of thick country bread
Sauté onions and garlic in the butter over a medium heat in a large pot for ten minutes. Deglaze with the wine, add the water, herbs and seasonings and bring to the boil. Reduce for five minutes. Add the potatoes, lower heat and cook until they are soft. In the meantime cook the cuttlefish in a seperate pot. Place a slice of bread in each bowl, add the cuttlefish and the potatoes with the liquid.