Ingredients

• 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

Instructions

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