Cuttlefish and Fennel Stew


Cuttlefish and Fennel Stew is an Italian-inspired dish that is perfect for a cozy night in. It is a simple yet flavorful dish that is packed with nutrients. The combination of cuttlefish, fennel, and tomatoes creates a rich and aromatic stew that is sure to please any palate. The addition of potatoes and green beans adds a nice texture and heartiness to the stew. This dish is perfect for a weeknight dinner or a special occasion. It is sure to become a favorite in your household. 

Ease of Preparation

Cuttlefish and Fennel Stew is a simple and easy dish to prepare. All the ingredients can be prepped ahead of time, making it a great meal for busy weeknights. The stew itself takes about 30 minutes to cook, and all you have to do is let it simmer until it is ready. This dish is great for novice cooks and experienced chefs alike. 

Nutritional Information

Cuttlefish and Fennel Stew is a healthy and nutritious dish. It is high in protein, vitamins, and minerals. Cuttlefish is a great source of omega-3 fatty acids, which are essential for a healthy heart. Fennel is a good source of dietary fiber, which can help to regulate digestion. The tomatoes and vegetables in the stew provide a good source of vitamins and minerals. 


-1 large cuttlefish, cleaned and cut into 2-inch cubes

-2 tablespoons olive oil

-1 large onion, diced

-2 cloves garlic, minced

-1 fennel bulb, diced

-1 teaspoon dried oregano

-1 teaspoon dried thyme

-1/2 teaspoon ground cumin

-1/4 teaspoon red pepper flakes

-1/2 cup dry white wine

-1 (14.5-ounce) can diced tomatoes

-3 cups chicken broth

-1/2 cup chopped parsley

-1/4 cup chopped fresh basil

-Salt and freshly ground black pepper, to taste

-1/2 pound small potatoes, quartered

-1/2 pound green beans, trimmed and cut into 1-inch pieces

-2 tablespoons freshly squeezed lemon juice

Preparation Method

Begin by preparing the cuttlefish. Rinse the cuttlefish and cut into 2-inch cubes. Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook until softened, about 3 minutes. Add the fennel and cook for another 2 minutes. Add the oregano, thyme, cumin, and red pepper flakes and cook for another minute. Add the white wine and let it simmer for a few minutes. Add the tomatoes, chicken broth, parsley, and basil and bring to a boil. Reduce the heat to low and let the stew simmer for 20 minutes. Add the potatoes, green beans, and lemon juice and cook for another 10 minutes. Taste and adjust the seasoning with salt and pepper, if needed. Serve hot. 

Cooking Tips

When preparing Cuttlefish and Fennel Stew, it is important to use fresh ingredients. Fresh cuttlefish and fennel will give the stew the best flavor. For a more intense flavor, you can add a few anchovies to the stew while it is simmering. If you prefer a milder flavor, you can reduce the amount of red pepper flakes. 


Cuttlefish and Fennel Stew is a flavorful and aromatic dish. The combination of cuttlefish, fennel, and tomatoes creates a rich and savory stew. The potatoes and green beans add a nice texture and heartiness to the dish. The herbs and spices give the stew a subtle yet flavorful aroma. The lemon juice adds a nice brightness to the dish. 

Best Dishes Paired With

Cuttlefish and Fennel Stew is best served with a side of crusty bread or a light salad. The stew also pairs well with roasted vegetables, such as asparagus or Brussels sprouts. For a heartier meal, serve the stew with a side of mashed potatoes or pasta. 

Origin of Dish and History

Cuttlefish and Fennel Stew is a traditional Italian dish that has been enjoyed for centuries. The dish originated in the coastal towns of Italy, where cuttlefish is abundant. It is believed that the dish was created by fishermen who wanted to make use of their catch. The stew has evolved over the years, with different ingredients being added or substituted. 

Popular Alternatives

If you are looking for a different take on Cuttlefish and Fennel Stew, there are many popular variations. You can add different vegetables, such as zucchini or eggplant. You can also substitute the cuttlefish for other seafood, such as squid or shrimp. For a vegetarian version, you can omit the cuttlefish and

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