Greek Braised Squid

Name: Greek Braised Squid
Ingredients: olive oil, for frying; 2 white onions, sliced into rings; 3 celery ribs, thickly sliced diagonally; 2 fennel bulbs, coarsely sliced; 1/2 teaspoon cumin seed; 1/2 teaspoon fennel seed, toasted and ground; 1/2 teaspoon coriander seed, toasted and ground; 2 red chilies, chopped; 1 (14 ounce) can tomatoes; 1 cup red wine; 4 cups fish stock; 2 oranges, juice and zest of; 6 squid, cleaned, thick-cut into 1in squares; 2 tablespoons cilantro, coarsely chopped; ciabatta, to serve

15 ingredients

5 steps

Ingredients

olive oil, for frying
2 white onions, sliced into rings
3 celery ribs, thickly sliced diagonally
2 fennel bulbs, coarsely sliced
1/2 teaspoon cumin seed
1/2 teaspoon fennel seed, toasted and ground
1/2 teaspoon coriander seed, toasted and ground
2 red chilies, chopped
1 (14 ounce) can tomatoes
1 cup red wine
4 cups fish stock
2 oranges, juice and zest of
6 squid, cleaned, thick-cut into 1in squares
2 tablespoons cilantro, coarsely chopped
ciabatta, to serve

Directions

1

Preheat the oven to 275°F
2

Heat a little olive oil in a heavy-based ovenproof casserole and sweat the onions, celery and fennel until softened but not brown. Stir in the ground spices, chili to taste and the tomatoes.
3

Add the wine, fish stock, orange juice and zest, then stir in the chopped squid.
4

Cover and bake for about 2 hours until tender. Stir through some of the chopped cilantro.
5

Serve in big bowls, sprinkled with remaining coriander and accompanied by lots of fresh ciabatta to mop up the juice.