After removing the olive pits, place them in a bowl with water, in order to lessen their saltiness. Then rinse the cuttlefish thoroughly and cut it into pieces of about 2 cm thick.
On a cutting board, chop the onions and the garlic.
Pour the Horio Koroneiki variety olive oil in a pot and let it warm up until it is simmering and then add the onions, the garlic and the cuttlefish. Let them simmer for a few minutes until they brown, while stirring them gently. Then add the wine and some water and cover the pot; cook in medium heat.
In another pot, start boiling the fennel. When ready, strain it and add it to the cuttlefish along with the olives, which have also been strained. Add salt and pepper, and leave the mixture on heat until the cuttlefish becomes soft and the water is absorbed.
1 kilo of cleaned cuttlefish1 1/3 bunch of thickly chopped fennel2 large onions2/3 cup of red wine2-3 cloves of garlic300 gr. green olives or Kalamata Olives2/3 cup of Horio Koroneiki variety olive oilsalt and pepper
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