Coley and squid marinara

This starts a series of light, day-to-day recipes serving 2 people (unless stated otherwise). Some may be more inventive, others are just adaptations. None of them follows strict recipes from memory nor recipe books, so they’re just a combination of several influences and inspirations.

Main – Coley and squid rings marinara

Coley and squid marinara

A small, not too outlandish variation of marinara. For the fish purists, beware that the tomato and the black olives may overshadow the light flavours.

  •  2 coley fillets
  • 175g squid rings
  • 1 medium, ripe tomato (230g)
  • 1 large shallot (100g)
  • 1 garlic clove
  • 1/2 green pepper (80g)
  • 420g tomato passata
  • 30g black olives, pitted
  • 1 tbsp olive oil
  • Salt, cayenne pepper and paprika


Cut the pepper in long, thin strips, the garlic in tiny cubes and the shallot in thin rings. Add 1 tbsp olive oil to a wide frying pan and season the pepper, garlic and shallot for about 5min, stirring well. Add the tomato, cut in small pieces and continue stirring. Add the tomato passata and season with salt, cayenne pepper and a little bit of paprika. Let this sauce thicken for about 5-10min and then add the squid rings. Boil them in the sauce for about 10min, in low heat. Finally, add the two coley fillets and let them boil for another 5-6 minutes. Pour into a serving dish and cover with black, pitted olives chopped into rings.

Side #1 – Fine beans and button mushrooms

  • 300g fine beans (also known as french or green beans)
  • 400g fresh button mushrooms
  • 1 vegetable knorr cube
  • 1 cup of white wine

I’ve boiled the fine beans and mushrooms in the pressure cooker for 4min, with a cup of wine and a knorr cube dissolved in 25ml of water. Off you go – they’re ready to serve.

Side #2 – Celeriac and spinach mash

  • 280g celeriac (1/2 a medium one)
  • 225g spinach, chopped finely
  • 1 garlic clove
  • 1 tsp olive oil
  • salt & pepper q.b.

Cut the celeriac in small cubes and boil in salted water until very soft. Mash roughly with a fork. Season the garlic (cut in really tiny pieces) in a tea spoon of olive oil using a small frying pan; add the mashed celeriac and finally the spinach, stirring well. Season with salt and pepper, and add a little water to avoid it sticking to the pan. Keep stirring and cooking for another 5-10min, until well done and homogeneous.

Total calories for this meal: 980 kcal

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