Stuffed Cuttlefish with leeks and tomato

Stuffed Cuttlefish with leeks and tomato

Baked stuffed cuttlefish fillets with leeks and tomatoes


  1. Mash the tomatoes.
  2. Cut the potatoes in thin slices and set aside on a blow full of water.
  3. Wash the leeks carefully to remove soil and cut in slices of max 1 cm wide.
  4. Prepare the sauce. Heat 3 spoons of olive oil on a frying pan.
  5. Brown the leeks until they become tender.Finish browning by pouring the wine into the pan.
  6. Pour the fresh mashed tomatoes, the sugar, salt and pepper for taste and simmer for 10 minutes.
  7. Drain the potatoes, season them with salt and pepper and spread the potato slices in a baking pan so that they cover the entire surface. Baste them with oil.
  8. Place on top the cuttlefish fillets.
  9. Pour on top of each fillet one spoon of the sauce, minding that leeks are selected on each spoon.
  10. Mix the remaining olive oil with the remaining sauce and spread the remaining sauce all over the baking pan.
  11. Bake in preheated oven( 180 C)  for 45 minutes and until the potatoes are cooked.
  12. Serve warm.


  • 10 cleaned cuttlefish fillets (purchased from a food store)
  • 3 thick leeks
  • 4 fresh tomatoes
  • 4 medium potatoes
  • 1 glass retsina (greek white wine)
  • 6 spoons olive oil
  • Salt
  • Pepper
  • 1 spoon black sugar


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