📝 About This Recipe
A cornerstone of the Greek Lenten tradition and coastal taverna culture, Soupies Krasates is a masterclass in slow-braised seafood. This dish transforms tender cuttlefish into a melt-in-your-mouth delicacy, bathed in a deep, aromatic reduction of dry red wine, warm spices, and sweet tomatoes. It is a rustic yet sophisticated celebration of the Aegean sea, offering a complex umami profile that is both comforting and deeply satisfying.
🥗 Ingredients
The Seafood
- 1 kg Cuttlefish (cleaned, ink sacs removed, and cut into bite-sized pieces)
The Aromatics
- 1/2 cup Extra Virgin Olive Oil (high quality Greek oil preferred)
- 2 medium Red Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 small Leek (white part only, thinly sliced)
Braising Liquid and Spices
- 1.5 cups Dry Red Wine (a robust Agiorgitiko or Cabernet Sauvignon)
- 1 tablespoon Tomato Paste (double concentrated)
- 1 cup Canned Crushed Tomatoes (or grated fresh summer tomatoes)
- 2 pieces Bay Leaves
- 4-5 whole Allspice Berries (essential for authentic flavor)
- 1 small Cinnamon Stick
- 1 teaspoon Honey (to balance the acidity)
- to taste Sea Salt (be cautious as cuttlefish is naturally salty)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Fennel Fronds (optional, for an extra anise note)
👨🍳 Instructions
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1
Rinse the cleaned cuttlefish thoroughly under cold water. Pat dry with paper towels to ensure a good sear. Cut the hoods into 2cm strips and leave the tentacles whole or halved if large.
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2
In a wide, heavy-bottomed pot or deep sauté pan, heat the olive oil over medium-high heat until shimmering.
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3
Add the cuttlefish pieces to the pot. Sauté for 5-7 minutes. The cuttlefish will initially release its liquid and then start to reabsorb it. Cook until the moisture has evaporated and the seafood is lightly golden.
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4
Add the diced onions and sliced leeks to the pot. Sauté for 5 minutes until softened and translucent, but not browned.
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5
Stir in the minced garlic and cook for just 1 minute until fragrant.
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6
Add the tomato paste to the center of the pot. Stir it into the oil for 2 minutes to 'toast' it, which removes the raw metallic taste and deepens the color.
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7
Pour in the red wine, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot. Let the wine simmer for 3-4 minutes to allow the alcohol to evaporate.
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8
Add the crushed tomatoes, bay leaves, allspice berries, cinnamon stick, and honey. Stir well to combine.
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9
Reduce the heat to low. Cover the pot with a tight-fitting lid and simmer gently for 40-50 minutes. The cuttlefish is done when it is fork-tender.
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10
Halfway through cooking, check the liquid level. If the sauce is thickening too quickly, add a splash of warm water.
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11
Once the cuttlefish is tender, remove the lid. If the sauce is too thin, increase the heat slightly and simmer uncovered for 5 minutes until it reaches a rich, syrupy consistency.
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12
Taste the sauce. Season with salt and freshly cracked pepper. Note: Cuttlefish can be naturally salty, so always taste before adding more salt.
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13
Remove the cinnamon stick, bay leaves, and allspice berries before serving.
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14
Stir in the fresh parsley and fennel fronds just before plating to preserve their bright color and aroma.
💡 Chef's Tips
If using frozen cuttlefish, ensure it is completely thawed and drained well before cooking to avoid a rubbery texture. Do not rush the simmering process; cuttlefish requires slow cooking to break down its tough connective tissue. For a truly authentic touch, you can add a handful of pitted Kalamata olives or 100g of spinach during the last 10 minutes of cooking. If you prefer a thicker sauce, you can mash one of the cooked onion pieces against the side of the pot and stir it back in. Always use a wine you would actually drink; the flavor concentrates significantly during the braise.
🍽️ Serving Suggestions
Serve over a bed of fluffy white rice or buttery orzo (manestra) to soak up the luxurious red wine sauce. Pair with a crusty sourdough bread and a side of salty feta cheese (if not observing Lenten fast). A crisp Greek salad (Horiatiki) provides a fresh, acidic contrast to the rich stew. Accompany with a glass of the same dry red wine used in the cooking, or a chilled Retsina for a traditional pairing.