Cuttelfish Part II

A month or so ago I ended up making a dish with cuttelfish by accident, and actually really enjoyed it. So I decided to try another recipe with the leftover fish that I had frozen (Gary...if you ever read this - this is the recipe that you suggested on Facebook). Here it is, cut and pasted from About.com http://greekfood.about.com/od/fishentrees/r/soupies_spanaki.htm

I liked it...a lot!! Served up with some hot bread and a glass of Amethystos 2008 Sauvignon Blanc, which is a very nice white from the Drama region with very light grapefruit and floral notes (might not have been THE best choice to go with this dish, but it was certainly suitable.)

Finishing up now with some camomile tea that I bought at the CIC Christmas Bazaar, some apple pie cookies that I bought at the supermarket, and Christmas carols.

Cook Time: 1 hour

Ingredients:

• 3 1/4 to 3 1/2 pounds of spinach
• 1/2 cup of olive oil
• 1 large onion, diced
• 2 to 2 1/4 pounds of cuttlefish pieces
• 1/2 cup of white wine
• 1 14oz can of chopped tomatoes
• 1-2 teaspoons of salt
• 1/2 teaspoon of pepper
• 2 tablespoons of fresh dill, chopped
• 2/3 cup of water
• 2 tablespoons of long-grain rice

Preparation:

Wilt the spinach: In a large pot, bring water to a boil. Add all the spinach at one time. Stir well and remove. Drain and set aside.

In a stew pot, heat the olive oil over medium-high heat. Add onion and sauté until slightly softened. Add cuttlefish and continue to sauté until it turns white. Douse (deglaze) with wine. When the liquid comes to a boil, add tomatoes, salt, pepper, dill, and water. Reduce heat and simmer, covered, for 45 minutes. (If more water is needed, add a small amount of boiling water.) Add spinach and continue to cook for 15 minutes. 5 minutes before cooking time is up, add rice.

When cooking time is up, turn off heat. Keep the pot covered and let sit for 10-15 minutes longer, until the rice is done.

Yield: serves 4-5