Renaissance Dubrovnik Cuttlefish Soup
Ready In: 1 hr 20 mins
Serves: 4
Yields: 4 portions
Ingredients
- 500 g octopus (fresh cuttlefish)
- 200 g onions
- 3 garlic cloves
- 15 g fresh parsley leaves
- 100 g rice
- 1⁄2 cup wine (white)
- 4 cups fish stock
- 3 tablespoons olive oil
- 7 g salt
- 3 g pepper
Directions
- Remove ink bags form cuttlefish, chop cuttlefish into small pieces and fry them just few minutes.
- Add minced onion, garlic and minced parsley leaves and sauté it not more than 10 minutes.
- Add fish stock and cook until all ingredients are soft.
- Add white wine and season with salt and pepper. Cook for about 20 more minutes.
- Strain the soup and cook the rice in it. When the rice is cooked, put back cuttlefish. Serve hot.
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