Haitian Creole Cuttlefish

Haitian Creole Cuttlefish

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2 lbs cuttlefish, cleaned and cut into bite sized pieces
Juice of 1/2 lime
2 tsp salt
2 tsp garlic powder
2 tsp oregano
2tsp thyme
1 tsp black pepper
1 tsp tumeric
2 tbsp olive oil
1 onion, chopped
2 shallots, chopped
3-4 large garlic cloves, chopped
1 red bell pepper, vaguely chopped
1 chilli for babies(long, green, mild), vaguely chopped or 1 Scotch bonnet, seeds out, chopped
2 cups dice tomatoes
1 cup water


Mix the cuttlefish with the lime juice and refrigerate.  Mix together the salt, garlic powder, oregano, thyme, pepper and tumeric, then set aside.

Heat the olive oil in a large skillet, add the onion, shallots, garlic, bell pepper and chilli, then saute until the onion is just soft.  Add the reserved spice mixture and cook for about 2 minutes.  Add the tomatoes and water, bring to a boil, then simmer for 15 minutes.

Remove the cuttlefish from the refrigerator, drain, then add to the skillet and simmer with the sauce for another 15 minutes.

You can serve this with rice if you want.