Renaissance Dubrovnik Cuttlefish Soup Food

RENAISSANCE DUBROVNIK CUTTLEFISH SOUP

Renaissance Dubrovnik Cuttlefish Soup image

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.

Provided by nitko

Categories < 4 Hours

Time 1h20m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 459.5, Fat 13.7, SaturatedFat 2.3, Cholesterol 62.3, Sodium 1335.7, Carbohydrate 48.8, Fiber 1.8, Sugar 2.4, Protein 27.9

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