Greek Braised Squid

• olive oil, for frying
• 2 white onions, sliced into rings
• 3 celery ribs, thickly sliced diagonally
• 2 fennel bulbs, coarsely sliced
• 1/2 teaspoon cumin seed
• 1/2 teaspoon fennel seed, toasted and ground
• 1/2 teaspoon coriander seed, toasted and ground
• 2 red chilies, chopped
• 1 (14 ounce) can tomatoes
• 1 cup red wine
• 4 cups fish stock
• 2 oranges, juice and zest of
• 6 squid, cleaned, thick-cut into 1in squares
• 2 tablespoons cilantro, coarsely chopped
• ciabatta, to serve

1. Preheat the oven to 275u0b0F
2. Heat a little olive oil in a heavy-based ovenproof casserole and sweat the onions, celery and fennel until softened but not brown. Stir in the ground spices, chili to taste and the tomatoes.
3. Add the wine, fish stock, orange juice and zest, then stir in the chopped squid.
4. Cover and bake for about 2 hours until tender. Stir through some of the chopped cilantro.
5. Serve in big bowls, sprinkled with remaining coriander and accompanied by lots of fresh ciabatta to mop up the juice.

olive oil, white onions, celery, fennel bulbs, cumin, fennel, coriander seed, red chilies, tomatoes, red wine, fish stock, oranges, cilantro

Taken from www.food.com/recipe/greek-braised-squid-347129 (may not work)