Provençal stuffed squid

Ingredients for 6 servings:

• 1,000 g squid(s), large tubes
• 1 clove(s) garlic
• 20 g butter
• 250 g cod fillet(s), or redfish or similar
• 6 tomatoes, dried
• 12 olives, green and/or black
• 50 g breadcrumbs
• 2 eggs
• 1 ½ onions
• 2 cloves garlic
• 20 g sugar
• 4 class can/n tomatoes (pizza)
• 150 ml dry vermouth
• 1 pinch of cayenne pepper
• 3 tsp herbs
• Herbs of Provence
• Salt
• pepper
• 1 cup sour cream

Instructions

Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours

Filling: Mince garlic and sauté in butter. Chop sun-dried tomatoes, green or black olives. Grind white fish in a food processor or meat grinder. Mix everything with Provençal herbs, breadcrumbs, and eggs. Season with salt and pepper. Clean the squid tubes and remove the transparent, hard backbone. Then fill with the filling and seal with a toothpick. Only fill halfway, otherwise they will burst. It’s best to use the filling for each tube; roll it slightly, push it into the tube, and press. Heat olive oil and fry the squid. Remove and place in a covered baking dish. Preheat oven to 200°C. Sauce: Sauté onions and garlic until translucent, caramelizing with a little sugar. Add tomatoes, garlic, and vermouth, stir in Provençal herbs and paprika. Season with salt and pepper to taste. Pour the sauce into the casserole dish with the stuffed squid tubes and place them in the oven with the lid on for 45 minutes. Season to taste. Mix sour cream with herbs and serve. Serve with fresh white bread and wholegrain rice.