Cuttlefish with fennel and green olives

Ingredients 1 1/2 kilos cuttlefish, cleaned 5 spring onions, finely chopped 1 glass EXTRA VIRGIN OLIVE OIL 1 glass white wine 1/2 kilo fennels, finely chopped 5 tomatoes, grated salt and pepper 1/2 kilo tsakistés green olives Ink from three cuttlefish 2-3 cloves of garlic

Preparation

Clean and cut the cuttlefish. Saute with garlic and spring onion and extinguish with wine.
Add the fennel, tomatoes, olives, salt, pepper and ink dissolved in 1/2 glass of water and boil over low heat for about 20 minutes.

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Tags: olive, olives, main dish, Mollusca, fasting, Lenten recipes, cuttlefish, ψάρια - θαλασσινά