Cuttlefish Soup with Crostini and Fennel Salad

Name: Cuttlefish Soup with Crostini and Fennel Salad
Ingredients: 1 ½ pounds cleaned cuttlefish, thawed if frozen; 2 red onions, grated; 4 cloves garlic, finely chopped; ½ fresh red chili, finely chopped; 2 ½ (1-ounce) packets of squid ink (available online); 1 (14-ounce) can diced tomatoes; ⅔ cup white wine; 1 bay leaf; 5 to 7 basil leaves, finely chopped; 3 cups fish stock or water; 3 cups fish stock or water; 7 ounces potato, peeled and diced (⅜-in. cubes); salt and freshly ground black pepper; salt and freshly ground black pepper; 1 fennel bulb; 2 tbsp. olive oil, plus more as needed; ½ bunch of basil, finely chopped; grated zest and juice of 1 organic lemon; 4 to 6 slices of hearty (sourdough) bread, slightly stale

Preparation info

Difficulty
Easy

Appears in

Good Soup

By Joris Bijdendijk and Samuel Levie

Published 2023

About

Ingredients

1 ½ pounds cleaned cuttlefish, thawed if frozen
2 red onions, grated
4 cloves

Fish course
Soup
Pescatarian

Method

Cut the cuttlefish into ½-inch strips. Sauté the red onions, garlic, and red chili in a large pan with the olive oil. Add the cuttlefish, along with the ink, diced tomatoes, white wine, bay leaf, basil, and fish stock. Simmer on low heat for 35 minutes. Add the potato and continue to simmer for 10 minutes more. Season to taste with salt and pepper.

Make a small fennel salad for the topp