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    You are in: Home / Recipes / Renaissance Dubrovnik Cuttlefish Soup Recipe
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    Renaissance Dubrovnik Cuttlefish Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    nitko's Note:

    This is Venetian and Dubrovnik recipe from 16th century, also mentioned by Croatian writer from renaissance Nikola Naljeskovic. I put ocotpus as main ingredient because Zaar does not recognize cuttlefish as ingredient. Of course you can do it with squid and octopus but you have to cut octopus into small pieces.

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    Ingredients:

    Serves: 4

    Yield:

    portions

    Units: US | Metric

    Directions:

    1. 1
      Remove ink bags form cuttlefish, chop cuttlefish into small pieces and fry them just few minutes.
    2. 2
      Add minced onion, garlic and minced parsley leaves and sauté it not more than 10 minutes.
    3. 3
      Add fish stock and cook until all ingredients are soft.
    4. 4
      Add white wine and season with salt and pepper. Cook for about 20 more minutes.
    5. 5
      Strain the soup and cook the rice in it. When the rice is cooked, put back cuttlefish. Serve hot.

    Ratings & Reviews:

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    Nutritional Facts for Renaissance Dubrovnik Cuttlefish Soup

    Serving Size: 1 (504 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 459.5
     
    Calories from Fat 123
    26%
    Total Fat 13.7 g
    21%
    Saturated Fat 2.2 g
    11%
    Cholesterol 62.3 mg
    20%
    Sodium 1335.7 mg
    55%
    Total Carbohydrate 48.7 g
    16%
    Dietary Fiber 1.7 g
    7%
    Sugars 2.4 g
    9%
    Protein 27.9 g
    55%

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