Soepies (Cuttlefish) is a traditional Ancient Roman recipe for a dish of baby cuttlefish that are blanched by boiling and then cooked by frying in oil. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Cuttlefish (Soepies).
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This is a classic Greek and Greco-Roman for a simple way of preparing baby cuttlefish that really hasn't changed much in the past 2000-odd years. The same recipe can also be used for preparing baby squid. This recipe struck me on reading Athenaeus and I don't think it's been made available anywhere else.
Now these three cuttle-fish I have just bought For one small drachma. And when I’ve cut off Their feelers and their fins, I then shall boil them. And cutting up the main part of their meat into small dice, and rubbing in some salt, After the guests already are sat down, I then shall put them in the frying-pan, And serve up hot towards the end of supper.
Ingredients:
12 baby cuttlefish
oil for frying
Method:
Prepare the baby cuttlefish (or you can buy ready prepared from Chinese markets). Trim the feelers and cut off the fins.
Bring a pan of lightly-salted water to a boil, add the cuttlefish and blanch for 5 minutes. Drain in a colander and set aside to cool.
Heat oil to a depth of 2cm in a wok or deep frying pan. When the oil is hot add the cuttlefish and fry briskly, turning, until nicely browned.
Remove with a slotted spoon or spider, drain on kitchen paper and serve.
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