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Cuttlefish with Fennel

Cuttlefish with Fennel

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1kg cleaned Cuttlefish from one of the Blue Island Fish Markets
1 1/3 bunch fennel, roughly chopped
2 large onions
1 cup red wine
2-3 cloves garlic
300gr green olives
1 cup olive oil

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Cuttlefish with Fennel

  • Main Course
Cooking Methods:
  • Portions: 3
  • Μέτρια




Purchase the cleaned Cuttlefish from one of the Blue Island Fish Markets.

Remove the stones from the olives and in order for them not to be too salty, place them in a bowl of water.

Wash the cuttlefish thoroughly and cut them up into pieces about 2 cm thick.

In the meantime, cut the onions and garlic into thick pieces.

Then put the olive oil in a pan, let it get really hot and add the onions, garlic and cuttlefish. Let them brown, stirring gently. Then add the wine and water. Cover the pan and bring to the boil over a medium heat.

While waiting for the cuttlefish to boil, boil the fennel in another pan for a while. Then strain it and add the fennel to the cuttlefish along with the olives (also strained). Add salt, pepper and let them cook together until the cuttlefish is tender and almost all the water has been absorbed.

Bon appétit!



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