1 tbsp olive oil
1 red onion, peeled, finely sliced
1 garlic clove, peeled, crushed
100ml/3½fl oz white wine
12 tomatoes, chopped
1 green chili, seeds removed, finely chopped
100ml/3½fl oz fish stock
450g/1lb baby squid, cleaned, sliced
175g/6oz potatoes, peeled, cubed
1 tbsp chopped fresh tarragon
crusty bread, to serve
Heat the oil in a frying pan and fry the onion and garlic for 1-2 minutes, or until softened.
Add the wine and continue to cook until the wine has evaporated.
Stir in the tomatoes, chilli and stock and bring the mixture to the boil.
Reduce the heat, add the squid and simmer for 30 minutes.
Add the potatoes and simmer for a further 20 minutes, or until the potatoes are tender.
Stir in the tarragon and chickpeas.
Serve with crusty bread.
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