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.
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