Σουπιές με Πατάτες & Μάραθο
Σουπιές με Πατάτες & Μάραθο is a medium Greek recipe that serves 4. 475 calories per serving. Recipe by Sotiris Evaggelou on YouTube.
Prep: 20 min | Cook: 1 hr 14 min | Total: 1 hr 49 min
Cost: $27.12 total, $6.78 per serving
Ingredients
- 1 kg Cuttlefish (cleaned and cut into 2‑3 cm pieces)
- 4 tbsp Olive Oil (extra‑virgin, for searing)
- 1 whole Star Anise (adds warm spice note)
- 2 leaves Bay Leaves
- 5 pieces Allspice Berries (whole grains)
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 2 stalks Spring Onions (sliced)
- 60 ml Ouzo (Greek anise spirit, for deglazing and flambé)
- 500 g Potatoes (peeled and cut to same size as cuttlefish pieces)
- 1 tsp Fleur de Sel
- ½ tsp Black Pepper (freshly ground)
- 1 small Fennel Bulb (sliced; stalks and fronds kept separate)
- 60 ml Lemon Juice (freshly squeezed from about 2 lemons)
- 500 ml Cold Sparkling Water (enough to just cover the ingredients)
- 1 tbsp Extra Virgin Olive Oil (drizzled at the end)
Instructions
Prepare Ingredients
Clean the cuttlefish, pat dry and cut into uniform 2‑3 cm pieces. Dice the onion, mince the garlic, slice the spring onions, peel and cube the potatoes to match the cuttlefish size, and slice the fennel bulb, reserving the fronds for later.
Time: PT15M
Heat Oil
Place the large pot over medium‑high heat and add 4 tbsp olive oil. Heat until the oil shimmers but does not smoke.
Time: PT2M
Temperature: medium‑high
Sear Cuttlefish
Add the cuttlefish pieces in a single layer. Sear for 3‑4 minutes, stirring once, until lightly browned and the flesh firms up.
Time: PT4M
Temperature: medium‑high
Add Aromatics and Spices
Stir in the star anise, bay leaves, allspice berries, then add the diced onion. Cook 2 minutes until the onion becomes translucent.
Time: PT2M
Temperature: medium
Add Garlic and Spring Onions
Add the minced garlic and sliced spring onions. Sauté another 2 minutes until fragrant.
Time: PT2M
Temperature: medium
Deglaze and Flambé
Pour in the 60 ml ouzo to deglaze, then carefully ignite to flambé. Allow the flame to burn off the alcohol, then stir to incorporate the caramelised bits.
Time: PT2M
Temperature: high
Add Potatoes and Season
Add the cubed potatoes, sprinkle with fleur de sel and freshly ground black pepper, and stir in the sliced fennel bulb and stalks. Mix well so everything is coated.
Time: PT3M
Temperature: medium
Add Lemon Juice and Water
Stir in the fresh lemon juice, then pour in cold sparkling water until the ingredients are just covered.
Time: PT2M
Temperature: medium
Simmer
Bring the mixture to a gentle boil, then lower the heat to low, cover the pot and simmer for 40‑45 minutes, or until the cuttlefish is tender and the potatoes are cooked through.
Time: PT45M
Temperature: low
Finish and Rest
Add the reserved fennel fronds and drizzle 1 tbsp extra‑virgin olive oil. Cover and let the dish rest off the heat for 10 minutes so the flavors meld.
Time: PT10M
Serve
Gently shake the pot to combine without breaking the pieces. Transfer to warm plates, garnish with extra chopped fennel and a fresh lemon wedge, and serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 475
- Protein
- 38 g
- Carbohydrates
- 31 g
- Fat
- 18 g
- Fiber
- 5 g
Dietary info: Pescatarian, Gluten‑Free, Dairy‑Free
Allergens: Shellfish (cuttlefish), Alcohol (ouzo)
Ingredient Substitutions
- Instead of Olive Oil: vegetable oil
- Instead of Onion: shallot
- Instead of Ouzo: dry white wine with a dash of anise extract
- Instead of Potatoes: sweet potatoes
- Instead of Fleur de Sel: sea salt
- Instead of Lemon Juice: lime juice
- Instead of Cold Sparkling Water: still water
Equipment Needed
- Large Heavy‑Bottomed Pot with Lid
- Chef’s Knife
- Cutting Board
- Measuring Spoons
- Measuring Cup
- Ladle or Large Spoon
- Tongs (optional)
- Stove
- Warm Plates for Serving (optional)
Critical Steps — Do Not Skip
- Searing the cuttlefish to develop flavor
- Flambéing with ouzo – handle fire safely
- Simmering until potatoes and cuttlefish are tender
- Resting with fennel fronds for final flavor integration
Chef Tips from the Video
- Use a high‑quality extra‑virgin olive oil for the finishing drizzle – it brightens the lemon flavor
- Add a pinch of smoked paprika with the spices for a subtle smoky note
- If you cannot find ouzo, substitute with dry white wine plus a few drops of anise extract
Troubleshooting
Cuttlefish turns rubbery
Do not over‑cook; sear quickly and finish cooking in the simmering liquid for only 40‑45 minutes.
Potatoes are mushy
Cut potatoes to uniform size and check at 35 minutes; remove from heat as soon as they are fork‑tender.
Flambé does not ignite
Make sure the ouzo is at room temperature and the pot is hot; tilt the pot slightly to expose the alcohol to flame.
Storage
Refrigerator: Store in an airtight container for up to 3 days
Freezer: Not recommended – texture of cuttlefish deteriorates
Room temperature: Can sit at room temperature for up to 1 hour after cooking
Make-Ahead Tips
- All ingredients can be pre‑chopped and stored in the fridge for up to 2 hours before cooking
- The dish can be fully cooked a day ahead; reheat gently over low heat and add fresh fennel fronds just before serving
Frequently Asked Questions
What is the cultural significance and history of cuttlefish with fennel and lemon potatoes in Greek cuisine?
Cuttlefish (sepia) has long been a staple of Greek coastal cooking, especially during fasting periods like Lent when meat is avoided. Combining it with fennel, lemon and ouzo reflects the Mediterranean love for bright, aromatic flavors and the tradition of using local sea‑food with garden produce.
What are the traditional regional variations of cuttlefish with fennel and lemon potatoes in Greece?
In the Cyclades, the dish may include tomatoes and oregano, while in the Peloponnese cooks often add capers or olives. Some islands use fresh thyme instead of fennel fronds, but the core elements—cuttlefish, lemon, and olive oil—remain consistent.
How is cuttlefish with fennel and lemon potatoes authentically served in Greece?
It is traditionally served on a large communal platter, accompanied by warm plates, a wedge of lemon, and a drizzle of extra‑virgin olive oil. It is often eaten with crusty bread to soak up the fragrant broth.
During which Greek celebrations or occasions is cuttlefish with fennel and lemon potatoes commonly prepared?
The dish is popular during the Lenten season, especially on Good Friday, and is also served at family gatherings in coastal towns when fresh cuttlefish is abundant.
How does cuttlefish with fennel and lemon potatoes fit into the broader Greek Mediterranean cuisine?
It exemplifies the Greek culinary principle of simple, fresh ingredients—seafood, citrus, herbs, and olive oil—combined to create a balanced, flavorful meal that respects fasting rules while delivering richness.
What are the authentic traditional ingredients for cuttlefish with fennel and lemon potatoes versus acceptable substitutes?
Authentic ingredients include fresh cuttlefish, Greek fennel, lemons, extra‑virgin olive oil, and ouzo. Acceptable substitutes are squid for cuttlefish, dry white wine with a dash of anise for ouzo, and celery leaves in place of fennel fronds if unavailable.
What other Greek dishes pair well with cuttlefish with fennel and lemon potatoes?
It pairs beautifully with a simple Greek salad, roasted red peppers, or a side of tzatziki. A glass of crisp Assyrtiko or a light retsina complements the citrus‑herb profile.
What makes cuttlefish with fennel and lemon potatoes special or unique in Greek cuisine?
The combination of sea‑food with the aromatic trio of star anise, fennel, and lemon, plus the flambéed ouzo, creates a layered flavor rarely found in everyday Greek home cooking, making it a standout Lenten specialty.
What are the most common mistakes to avoid when making cuttlefish with fennel and lemon potatoes?
Over‑cooking the cuttlefish, adding onions before searing (which prevents browning), and using too much water which dilutes the broth are the top errors. Follow the searing order and respect the simmer time for optimal texture.
Why does this cuttlefish with fennel and lemon potatoes recipe use flambé with ouzo instead of simply adding wine?
Ouzo provides a distinct anise flavor that complements the fennel and lemon, and the flambé process quickly evaporates the harsh alcohol, leaving a subtle aromatic note that wine cannot replicate.
What does the YouTube channel Sotiris Evaggelou specialize in?
The YouTube channel Sotiris Evaggelou focuses on authentic Greek home cooking, showcasing traditional recipes, seasonal ingredients, and techniques that honor Mediterranean flavors while keeping the dishes approachable for home cooks.
How does the YouTube channel Sotiris Evaggelou's approach to Greek cooking differ from other Greek cooking channels?
Sotiris Evaggelou emphasizes hands‑on, step‑by‑step guidance with a strong focus on the cultural stories behind each dish, often incorporating lesser‑known regional spices like star anise and flambé techniques that set his tutorials apart from more generic Greek recipe videos.
Last updated: August 20, 2026
