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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil				-	-	-	-
white onion	2		sliced	128.0	29.888	3.52	0.32
celery rib	3		sliced	-	-	-	-
fennel bulb	2		sliced	-	-	-	-
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
fennel seed	1/2	teaspoon	toasted ground	3.45	0.5229	0.158	0.1487
coriander seed	1/2	teaspoon	toasted ground	2.682	0.4949	0.1113	0.1599
red chilies	2		chopped	-	-	-	-
tomato	1	can		40.2099	8.6898	1.9658	0.4468
red wine	1	cup		-	-	-	-
fish stock	4	cups		149.12	0.0	21.0632	7.5492
orange juice zest	2		juice	-	-	-	-
squid	6		cleaned	2503.8777	83.8255	424.0262	37.5582
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
ciabatta				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.