Cuttlefish with potatoes & fennel

20’

6

Σχετικά με τη συνταγή

Calories ~380–420kcal

Protein ~28–32g

Carbohydrates ~18–22g

Fat ~18–22g

Greek – Traditional

Preparation 20’

Cooking 60’

Servings 6

Διατροφική αξία ανά μερίδα

Calories ~380–420kcal

Protein ~28–32g

Carbohydrates ~18–22g

Fat ~18–22g

The recipe

Cuttlefish with potatoes & fennel

Greek – Traditional

20’ Preparation

60’ Cooking

6 Servings

Nutrition per serving

~380–420 kcal Calories

~28–32 g Protein

~18–22 g Carbohydrates

~18–22 g Fat

Υλικά

1.5 kg cuttlefish
2 medium potatoes
1 bunch fennel
1 onion, finely chopped
1 garlic clove, finely chopped
1 bunch spring onion, finely chopped
50 ml ouzo
1 star anise
1 bay leaf
Juice of 2 lemons
100 ml olive oil
Salt & freshly ground black pepper

Cuttlefish with potatoes & fennel

Preparation: 20’ Cooking: 60’ Servings: 6 Cuisine: Greek – Traditional

Nutrition per serving: Calories ~380–420 kcal · Protein ~28–32 g · Carbohydrates ~18–22 g · Fat ~18–22 g

Ingredients

1.5 kg cuttlefish
2 medium potatoes
1 bunch fennel
1 onion, finely chopped
1 garlic clove, finely chopped
1 bunch spring onion, finely chopped
50 ml ouzo
1 star anise
1 bay leaf
Juice of 2 lemons
100 ml olive oil
Salt & freshly ground black pepper

Method

Clean the cuttlefish and cut it into evenly sized pieces (approximately 4×3 cm). Cut the potatoes into similar-sized chunks.
In a pot, heat the olive oil and add the cuttlefish. Sauté for 2–3 minutes until it changes color.
Add the star anise and bay leaf, followed by the onion, garlic, and spring onions. Cook, stirring, until softened.
Deglaze with the ouzo. Once the alcohol has evaporated, add the potatoes and mix well.
Season with salt and freshly ground black pepper. Add the chopped fennel, reserving the tender fronds for later, and cook for about 5 minutes.
Add the lemon juice and enough cold water to just cover the ingredients. Stir gently, cover the pot, reduce the heat, and let it simmer for about 40 minutes.
Then add the reserved fennel fronds and a drizzle of olive oil. Gently shake the pot and continue cooking for another 10 minutes.
The dish is ready when it is left with its oil and a light sauce. Let it rest for 5 minutes before serving, and finish with a sprinkle of fresh fennel.

Εκτέλεση

Clean the cuttlefish and cut it into evenly sized pieces (approximately 4×3 cm). Cut the potatoes into similar-sized chunks.

In a pot, heat the olive oil and add the cuttlefish. Sauté for 2–3 minutes until it changes color.

Add the star anise and bay leaf, followed by the onion, garlic, and spring onions. Cook, stirring, until softened.

Deglaze with the ouzo. Once the alcohol has evaporated, add the potatoes and mix well.

Season with salt and freshly ground black pepper. Add the chopped fennel, reserving the tender fronds for later, and cook for about 5 minutes.

Add the lemon juice and enough cold water to just cover the ingredients. Stir gently, cover the pot, reduce the heat, and let it simmer for about 40 minutes.

Then add the reserved fennel fronds and a drizzle of olive oil. Gently shake the pot and continue cooking for another 10 minutes.

The dish is ready when it is left with its oil and a light sauce. Let it rest for 5 minutes before serving, and finish with a sprinkle of fresh fennel.