Greek Cuttlefish Stew with Lemon Sauce and Fennel -

Greek Cuttlefish Stew with Lemon Sauce and Fennel Soupia lemonati me Maratho
BY: Greek Cooking Made Easy
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Serves 3 persons as main course or 4 pers. as Meze
This is a quick and easy Lenten dish which combines cuttlefish, cooked with potatoes in a rich, lemony sauce, enhanced with fresh fennel.
Cuttlefish, called Soupia in Greek, is renowned for its exceptional, tender texture and wonderful flavor, and it can be easily cooked for a quick meze with friends or dinner for the whole family to enjoy.
Lets find out how to make this one-pan, simple, quick and delicious stew.
Suitable for fasting.

INGREDIENTS:
650 gr / 1 lb 7 oz / 1 large Cuttlefish, Fresh or Frozen
800 gr 1 kg / 1 lb 12 oz - 2.25 lb Potatoes (rounds), peeled
250 gr / 9 oz fresh Fennel Bulb, roughly chopped
1 bunch fresh Fennel leaves, finely chopped
2-3 medium Sweet Onions, roughly chopped
1 Garlic Clove, minced
1/4 - 1/3 cup / 60-80 ml Olive Oil
250 ml / 1 cup warm Water
Fresh Lemon Juice from 2 Lemons
Ground Salt and Pepper


BY: Greek Cooking Made Easy
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