Cuttlefish in Wine Sauce – Soupies Krasates
Cuttlefish is a quite inexpensive seafood which offers many possibilities to be prepared.
I love stuffed cuttlefish, but even a simple recipe is excellent, especially if you use a good white wine without sulfuric smell (I love the golden “Romeiko” from Chania most) and you enjoy this sitting outside combined with salads and good bread to enjoy the sauce.
Once again I’ve proposed to you a Greek/Cretan dish which is called Σουπιές κρασάτες (Soupies krasates). Greek food is too good, I can’t resist it!
Cuttlefish in Wine Sauce - Soupies Krasates
- 1 kg cuttlefish, if possible small or medium ones
- 1 onion, chopped
- 1 cup olive oil
- 1 cup white wine
- 2 galic cloves, sliced
- 4 allspice berries
- 10 grains of black pepper
- 2 bay leaves
- 2 tablespoons wine vinegar
- 1 tablespoon flour
- Wash and clean the cuttlefish (remove the bone, the eyes, the inner organs); cut into pieces the cuttlefish, this depends on the size and your preference.
- Heat oil in saucepan, add chopped onion and fry just until soft. Add a little water and blend the onion.
- Add cuttlefish and allow to make its juice.
- Add then rest of the oil and stir and cook briefly.
- Now add the wine as well as garlic and spices.
- Season with salt and pepper (don’t add to much salt as the sauce will be reduced).
- Cover and simmer until the cuttlefish results tender. This takes about 30 minutes.
- Add the vinegar for two minutes.
- Finally take a little of the sauce into a small bowl and dissolve the flour. Add this mixture to the food and stir until combined.
- Adjust salt again and serve on a dish with its sauce and fresh bread. This has not to be served hot!
Variation: you can also make sauce without the flour but add just after adding the wine 1 cup grated tomatoes, 1 cup chopped fennel and one cup pitted green olives. Or simply add the grated tomatoes.