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Love in the time of Saint Valentine. Cuttlefish soup

I would have never expected to talk about love on my blog, especially on St. Valentine’s day. As you have probably noticed, I usually tell you everything about me, you know of my goals, my dreams, my recent move a few metres from my parents’ house, you know about the cat who arrived in August and the huge white puppy who arrived yesterday (ops, I haven’t told you yet about her, surprise!). You know how much I love Tuscany, genuine food, my family, my friends… but then that’s where I draw the famous line in the sand, or in the flour.

Then Emanuela and Fabio, architects and bloggers behind Coffee Break | the italian way of design, asked me to write a guest post on St. Valentine’s day. I looked at their blog and I liked it, elegant, modern… then all that coffee convinced me, and I said to myself, take it as a challenge, see what you can do. I went to the supermarket and wandered through the aisles in a trance, I could not figure out what to cook, everything seemed obvious or not poetic at all (the first idea of a bean and farro soup was discarded immediately).

Then the idea: I had some excellent fish stock in the freezer, stashed away for Christmas when I had been too generous with the portions, made with soup fish from the Orbetello Gulf, thick and so tasteful. I was saving it for special occasions, so here’s the perfect time to use it. Love is sharing and generosity, a bowl of cuttlefish soup to be shared and eaten with two spoons. You give yourself to another human being without necessarily expecting anything in return.

Love takes time, patience and passion, just like a fish soup. Consider three hours to get a thick soup where you’ll taste all the shades of the sea. But then you realize that the taste was worth the time you waited for it to be ready, listening to the pot slowly simmering on the stove. Love is not exclusivity and isolation, just as you would imagine a soup: multiply the ingredients, add a few more tablespoons and chairs and invite your friends over. Love is daily like a soup can be, it comforts you, makes you feel good, surprises you but leaves you with a certainty in your heart. It is nourishment.

Here’s how I came to make this cuttlefish soup, a challenge also from the photographic point of view, because a chocolate cake would be certainly more palatable, but I like to push the line! And since I always cook with generosity, we had this for dinner with my family!

Print this recipe
5 from 1 vote

Cuttlefish soup

Course Main
Cuisine Italian
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 2
Author Giulia


  • 1 clove of garlic
  • 1 chilli pepper
  • ½ glass of white wine
  • 400 g of tomato purée
  • 650 g of cuttlefish, already cleaned
  • At least two slices of bread per person and garlic to rub them

For the fish stock

  • 1 carrot
  • 1 celery
  • 1 red onion
  • 1 to mato
  • 1 sprig of parsley
  • 500 soup fish, gurnard, tub gurnard, conger eel, viper weaver


  • Make the fish broth: clean the soup fish and discard the larger heads as not to blend them.
  • Chop roughly the carrot, the celery and the onion, add the soup fishes and cook them in a large pot with lightly salted water. Cook the fish for about 30 minutes until tender and flaky. Remove the largest bones and the hardest parts of the head.
  • Filter the broth and set it aside.
  • Take about 1 litre of broth, add the fish flesh, the bones and the soft heads and blend everything with an immersion blender or pass it through a food mill. Set aside.
  • Make the cuttlefish soup now. In a large pot pour extra virgin olive oil, a chilli pepper and the finely chopped garlic. Cook for a few minutes until soft and golden, then add the cuttlefish cut into small pieces, stir and cook on very low flame with a lid for about 45 minutes, checking occasionally, until tender.
  • Pour in half glass of white wine, the fresh tomato purée and a 4 ladles of fish broth.
  • Simmer gently for at least one hour and season with salt and chili pepper.
  • Toast the bread and rub it with a clove of garlic, arrange it at the bottom of each dish and pour a few ladles of soup over the bread.
Tried this recipe?We love to see your creations! Snap a pic and tag @julskitchen and hashtag it #myseasonaltable!


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This Post Has 6 Comments
  1. A beautiful describtion about how love should be, I agree with every word… The man who catches you will be very lucky indeed!
    This soup looks amazing and I bet it is so so packed with flavour. A perfect soup to share with your love or loved ones. As love is in the daily things, the kiss before closing your eyes to sleep, the smile when he/her makes you proud…

    1. how wonderful Jiulia,
      you know that love’s path is through the stomach- who can resist then the maker of your dishes?
      I love cooking fish soup, and I use salmon head occasionally but I did not think of blending the bones- can I do that?
      I will try yours now

  2. what a wonderful girl you are Jiulia,
    and you know that love’s path is through the stomach- who can resist then the maker of your dishes?
    I normally cook fish soup using salmon head but I didn’t think of blending the bones- do you think I could do that with the salmon head too?
    I will try yours now- thank you

  3. 5 stars
    Hi Giulia,I’m John from It is a site in which users vote recipes
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    We would love that you participate with some recipe like this.Look Amazing!


  4. I simply adore cuttlefish, but I don’t know too many ways to do it other than in a particular Portuguese feijoada or grilled. This soup looks like a great new way to play with one of my favorite ingredients.

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