1. Preheat the oven to 275°F 2. Heat a little olive oil in a heavy-based ovenproof casserole and sweat the onions, celery and fennel until softened but not brown. Stir in the ground spices, chili to taste and the tomatoes. 3. Add the wine, fish stock, orange juice and zest, then stir in the chopped squid. 4. Cover and bake for about 2 hours until tender. Stir through some of the chopped cilantro. 5. Serve in big bowls, sprinkled with remaining coriander and accompanied by lots of fresh ciabatta to mop up the juice. ---------------------------------------------------------------------------
Nutrition
Ingredients
