Squid Provencal

Summary

Ingredients

• 500 g squid (s), rins
• olive oil
• 2 onion (s), chopped
• 400 g canned tomato (s)
• Tomato paste
• 250 ml fish stock
• oregano
• thyme
• 2 bay leaves
• salt and pepper

For the sauce: (aioli)

• 2 egg yolks
• 1 egg (s)
• 6 cloves garlic, crushed
• 1 pinch mustard (Dijon)
• 2 tablespoon lemon juice
• 0.5 teaspoon ½ sugar
• 250 ml olive oil
• salt

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Instructions

1. Lightly fry the squid rings in olive oil. Add tomato paste and roast. Then add the onions and sauté until translucent. Deglaze with fish stock. Add the tomatoes and the spices. Steam the squid rings in it. It can take between 20 and 40 minutes for the rings to become nicely tender. They should break up easily with the fork.
2. For the aioli, all ingredients should be at room temperature. Mix the egg and yolk with the spices and very slowly fold in the olive oil until the desired consistency is achieved.
3. You eat the ragout with a dollop of aioli and baguette.