Greek cuttlefish stifado stew holds a special place in my heart. My mother always cooked it on Theofania (Epiphany). Growing up, this seafood stew was a tradition in our home. It always stood out as a highlight of the holiday season.
My mother slow-cooked cuttlefish stifado in a rich tomato sauce with onions, red wine, and spices, creating the unforgettable Greek cuttlefish stifado stew we all loved. It brought the warmth of Greek flavors to our table.
Chefs originally made stifado with meats like beef or rabbit. Over time, coastal regions of Greece adapted it to include seafood, like cuttlefish. The mild, sweet flavor of the cuttlefish pairs beautifully with cinnamon and allspice, making the dish perfect for family gatherings and celebrations. Thus, Greek cuttlefish stifado stew became a beloved variation.
I now use a pressure cooker to prepare this dish. It speeds up the cooking process while keeping the rich flavors intact. Whether you’re celebrating Theofania or craving traditional Greek food, this cuttlefish stifado recipe will bring comfort and joy to your table. Indeed, Greek cuttlefish stifado stew is a joy to prepare and share.
History and Origin of Cuttlefish Stifado Stew
Stifado is a traditional Greek dish with a rich and flavorful history. The term “stifado” comes from the Venetian word “stufato,” which means stew. The Venetians influenced Greek cuisine, especially during their rule over the Ionian Islands (c. 14th–18th century). Chefs originally made stifado with meats like rabbit or beef, slow-cooking them with vegetables, wine, and aromatic spices.
The recipe gradually evolved throughout Greece, especially in coastal areas where seafood like octopus, cuttlefish, and squid were readily available. As fishing became a significant part of Greek culture, seafood stews became a part of the local diet, and stifado adapted to include fresh seafood such as cuttlefish. Hence, Greek cuttlefish stifado stew emerged as a coastal favorite.
The dish has deep roots in Greek tradition and people often prepare it for special occasions and gatherings. Cuttlefish stifado became popular in coastal regions like Crete, the Cyclades, and the Ionian Islands. There, the catch of the day directly influenced what chefs served in the kitchen.
Stifado is known for its tender meat or seafood, cooked in a sauce of onions, red wine, tomatoes, cinnamon, cloves, allspice, and bay leaves. These ingredients create a fragrant base while balancing sweet and savory flavors. The spices of cinnamon, cloves and allspice give the stew its distinctive taste.
This dish remains a staple of Greek cuisine, showcasing Mediterranean flavors in a hearty meal. Using a pressure cooker is a modern twist, tenderizing the cuttlefish quickly without losing the dish’s traditional essence.
Facts About Cuttlefish Stifado
- Venetian Influence: The word “stifado” comes from the Venetian word “stufato,” meaning stew, reflecting Venetian influence on Greek cuisine.
- Seafood Variation: While stifado traditionally uses meat, coastal regions of Greece adapted the recipe to include fresh seafood like cuttlefish. Cuttlefish is low in fat and high in protein.
- Aromatic Spices: Spices such as cinnamon, cloves and allspice are key to stifado, giving it a warm, rich flavor that sets it apart from other stews.
- Tomato Base: The dish relies on a hearty tomato sauce, a staple in Greek cooking, to create its deep, comforting flavor.
- Marinating the cuttlefish: Enhances its flavor and tenderizes the meat, making it even more delicious when cooked.
Tips for a Perfect Cuttlefish Stifado Stew
- Serve It Right: Pair with crusty bread or a simple side like orzo or rice to soak up the rich sauce.
- Use Fresh Cuttlefish: If possible, choose fresh cuttlefish for the best flavor and texture. Frozen is a good alternative but ensure it’s thawed completely.
- Cuttlefish is low in fat and high in protein: Marinating cuttlefish in a mixture of olive oil, lemon juice, and herbs enhances its flavor.
- Balance the Sweetness: Adjust the sweetness of the sauce by balancing the onions and tomato with a splash of vinegar or red wine.
- Don’t Rush the Spices: Toasting the cinnamon stick, cloves, and allspice briefly in the olive oil before adding other ingredients can intensify their aroma.
- Adjust Spices: Add more cinnamon, cloves or allspice for a stronger flavor, depending on your taste.
- Don’t Overcook: Cuttlefish cooks quickly, and overcooking makes it chewy.
- Pressure Cook for Speed: The pressure cooker ensures the flavors blend while keeping the cuttlefish tender.
Serving Suggestions For Cuttlefish Stifado
Serve Greek cuttlefish stifado stew warm with crusty bread or over a bed of orzo, rice, or creamy mashed potatoes. The hearty tomato sauce pairs beautifully with starchy sides, soaking up the rich, spiced flavors. Add a fresh green salad dressed with olive oil and lemon juice to balance the dish. Garnish with freshly chopped parsley for a pop of color and freshness. A glass of dry red wine complements the dish perfectly, enhancing its robust flavors.
Each serving typically weighs about 350-400 grams and provides around 300-350 calories, depending on the portion size and accompanying sides.
Greek cuttlefish stifado stew is more than just a recipe; it’s a celebration of Greece’s rich culinary traditions and coastal influences. The dish tells a story of adaptation, where regional ingredients like cuttlefish transformed a classic stew into a seafood masterpiece.
Cooking this dish in a pressure cooker brings the best of both worlds—authentic flavors and modern convenience. Whether you’re recreating memories of holiday gatherings or exploring Greek cuisine for the first time, this recipe will transport you to the heart of the Mediterranean.
Enjoy the journey of flavors and the warmth of sharing this dish with loved ones. After all, food is not just about sustenance—it’s about connection, tradition, and creating memories that last a lifetime.
Traditional Greek Cuttlefish Stifado in a Pressure Cooker
Ingredients
For the Cuttlefish and Marinade
- 1 kg cuttlefish cleaned and cut into large pieces
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
- Zest of 1 lemon
- 2 garlic cloves minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
For the Stifado
- 3 tbsp olive oil
- 1 kg onions – shallot onions for stew
- 2 garlic cloves minced
- 3 large tomatoes grated or 400g canned crushed tomatoes
- 3 tbsp red vine vinegar
- 1/2 cup dry red wine
- 1/2 cup water or fish stock
- 1 cinnamon stick or ½ tsp ground cinnamon
- 3 whole cloves or ¼ tsp ground clove
- 5-6 whole allspice berries or ½ of ground allspice
- 2 bay leaves
- 1 tbsp tomato paste
- 1 tsp sugar optional, to balance acidity
- 2 tbsp fresh parsley chopped, for garnish
- Salt and pepper to taste
Instructions
Marinate the Cuttlefish
- In a bowl, combine olive oil, crushed garlic, oregano, lemon juice, lemon zest, salt, black pepper.
- Add the cuttlefish pieces, making sure they are evenly coated with the marinade.
- Cover and refrigerate for 2-3 hours to allow the flavors to develop.
Sauté the Aromatics
- Heat 3 tablespoons of olive oil in the pressure cooker over medium heat.
- Add the shallots and sauté for 5-7 minutes until soft and golden.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add Vinegar and Spices
- Add 2-3 tablespoons of red wine vinegar directly to the pot and stir well to deglaze.
- Add whole cloves, cinnamon stick, bay leaf, and allspice to the pressure cooker. Stir for another 1-2 minutes, allowing the spices to infuse.
Add the Cuttlefish and Tomatoes
- Add the marinated cuttlefish along with all of the marinade into the pot.
- Stir well to combine with the aromatics.
- Add 1 tbsp tomato paste to the ½ cup of wine and add to the pot.
- Add grated tomatoes (or canned crushed tomatoes). Stir to mix everything together. Take a taste and add sugar if needed.
Pressure Cook the Stifado
- Add 1/2 cup of water (or more if needed) to ensure there’s enough liquid in the pot.
- Close the lid of the pressure cooker and set it to cook for 20 minutes on high pressure.
- After 20 minutes, allow the pressure to release naturally for about 5-10 minutes before opening the lid.
Final Seasoning
- Taste the sauce and adjust the seasoning with salt and pepper as needed.
- If the sauce is too thin, simmer uncovered for an additional 5-10 minutes to reduce it to your desired consistency.
Serve
- Spoon the cuttlefish stifado into bowls and garnish with fresh parsley if desired.
- Serve with crusty bread or over rice for a complete meal.
Notes
Tips:
- Cloves and Vinegar: Adding vinegar during cooking helps balance the sweetness of the onions and tomatoes, while cloves enhance the dish with a warm, aromatic depth.
- Tomato Substitution: If you can’t find fresh tomatoes, use canned crushed tomatoes for a consistent texture and flavor.
- Seafood Variations: You can substitute the cuttlefish with squid, octopus, or shrimp if preferred.
