Cuttlefish stew

Cuttlefish stew

Sübye balığı

By
From
Eat Istanbul
Serves
4-6
Photographer
David Loftus

Supya (cuttlefish) are stewed throughout the Mediterranean with spinach and other greens, potatoes or chickpeas.

Ingredients

Quantity Ingredient
4 tablespoons extra virgin olive oil
1 large onion, peeled and thinly sliced
1 teaspoon dried mint
2 garlic cloves, peeled and thinly sliced
750g cuttlefish, washed, cleaned and sliced
300g tomatoes, peeled and roughly chopped
2 tablespoons fresh flat-leaf parsley leaves, finely chopped
450g wild greens like chicory or spinach, washed and roughly chopped
250g tinned and drained chickpeas
1 tablespoon concentrated tomato puree
sea salt
freshly ground black pepper

Method

  1. Heat the olive oil in a large saucepan over medium heat and sauté the onion, dried mint and garlic for 5 minutes or until softened.
  2. Add the cuttlefish and cook, stirring, for 5 minutes. Add the tomatoes, parsley and wild greens or spinach and cook, stirring, for another 5 minutes until the greens begin to wilt.
  3. Add the chickpeas, tomato purée and enough water to cover the mixture, then season generously with sea salt and freshly ground black pepper. Stir well and simmer over low heat, covered with a lid, for 45–60 minutes or until the cuttlefish is tender and the sauce has thickened.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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