Greek Recipes

Sea Food Main Dishes

Stewed Cuttlefish / Soupies Giahni

Cuttlefish are commonly eaten here. This is a nice variation for them and an appropriate dish for the Lent season.




2 lb. Cuttlefish 1 chopped onion
1 cup olive oil 1 sprig parsley, chopped
1 cup dry white wine salt and pepper
1 1/2 cups chopped tomatoes  

Clean the cuttlefish by removing the bone and insides, careful not to break the ink sacs. Wash them well and drain and then cut them into small pieces.

Heat the oil in a skillet and add the onions. When they get translucent, add the cuttlefish and fry them together. Add the wine, tomatoes, parsley and salt and pepper. Reduce the heat and let them simmer for about 30 minutes until the cuttlefish are tender. If the sauce gets too thick, add some water.

Susie’s Note: This dish can be eaten alone with just a loaf of crusty bread to sop up the sauce, or you can use it as a sauce for your favorite pasta or rice.


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