Ingredients with Measurements:
- 1 lb cuttlefish, cleaned and cut into small pieces
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups canned tomatoes, crushed
- 4 cups fish or vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the cuttlefish to the pot and cook for 5-7 minutes, until it starts to turn opaque.
3. Pour in the canned tomatoes and fish or vegetable broth. Add the oregano, basil, salt, and pepper. Bring to a boil, then reduce the heat and let simmer for 20-25 minutes.
4. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and puree in batches.
5. Taste and adjust seasoning as needed. Stir in the chopped parsley.
6. Serve hot with crusty bread or crackers.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for sautéing and simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 180
Fat: 7g
Carbohydrates: 12g
Protein: 18g
Sodium: 800mg
Substitutions for ingredients:
- Squid or octopus can be used instead of cuttlefish.
- Fresh tomatoes can be used instead of canned, but you will need to peel and seed them first.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Use chicken or beef broth instead of fish or vegetable broth.
- Add a splash of red wine for extra depth of flavor.
Tips and tricks:
- Be sure to clean the cuttlefish thoroughly before cooking to remove any sand or grit.
- If you don't have an immersion blender, be careful when blending hot soup in a regular blender. Let it cool slightly first and blend in batches.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Sprinkle with grated Parmesan cheese or drizzle with olive oil before serving.
Pairings:
Serve with a crisp green salad or a side of roasted vegetables.
Suggested side dishes:
Crusty bread, crackers, or garlic bread.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
Be sure to cook the cuttlefish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Cuttlefish is a type of cephalopod that is commonly found in the Mediterranean Sea. It has been used in traditional Mediterranean cuisine for centuries.
Flavor profiles:
This soup has a rich, savory flavor with a hint of sweetness from the tomatoes.
Serving suggestions:
Serve this soup as a first course or as a light meal on its own.
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