Renaissance Dubrovnik Cuttlefish Soup - cooking recipe

Ingredients

500 g octopus (fresh cuttlefish)
200 g onions
3 garlic cloves
15 g fresh parsley leaves
100 g rice
1/2 cup wine (white)
4 cups fish stock
3 tablespoons olive oil
7 g salt
3 g pepper

Preparation

Remove ink bags form cuttlefish, chop cuttlefish into small pieces and fry them just few minutes.
Add minced onion, garlic and minced parsley leaves and saute it not more than 10 minutes.
Add fish stock and cook until all ingredients are soft.
Add white wine and season with salt and pepper. Cook for about 20 more minutes.
Strain the soup and cook the rice in it. When the rice is cooked, put back cuttlefish. Serve hot.