Wash and wipe the cuttlefish dry, slice into 1/3 inch wide strips. Color gently on a low heat in the butter and the olive oil. Season with salt and pepper. Peel, seed and crush the tomatoes. Peel and thinly chop the garlic and the shallots. Add the vegetables and the fresh herbs to the cuttlefish. Cook for 3 minutes, add the fish stock, cover and cook for 45 minutes, on a low heat. Check the seasoning and serve, hot or cold, in a serving dish.
