Cuttlefishes and onion stew

Cuttlefishes and onion stew

Soupies stifado
Title in Greek: 
Σουπιές στιφάδο
Recipes Categories: 
Cuttlefishes and onion stew
Preparation Time: 
20 minutes

2lbs cuttlefishes 
1lb tomatoes, mashed
2 large onions, sliced
1 bay leaf
1 cup red wine
Half cup olive oil

Cooking Time: 
about 1 hour and 35 minutes
Cooking Directions: 

- Clean the cuttlefishes, removing the ink and the bones. Wash thoroughly, cut into pieces and drain.
- Heat the oil in a saucepan and sauté the sliced onions.
- Add the cuttlefish’s pieces and sauté until golden, stirring continuously.
- Add the wine, cook for five minutes stirring all the time, and then add the mashed tomatoes, bay leaf, salt and pepper.
- Cover the pan and simmer for about one and a half hours, until the cuttlefishes are soft and the sauce has been thickened.

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