400g / 14ozs octopus
2 tbsps olive oil
200ml/ 7fl oz white wine (red is equally good)
300ml/ 10 fl ozs fish stock
3 small tomatoes, skinned and de-seeded
2 tbsp finely chopped fennel
Salt and pepper
1 tbsp chopped parsley |
1 Wash the octopus and remove any remaining parts of head (not sac) and innards then chop into 1cm/ ¼ in pieces. Dry and season.
2 Heat oil to medium hot in frying pan and sauté octopus for five minutes.
3 Add wine and blend with any scrapings from bottom of pan. Add other ingredients. Turn down to just below boiling. Simmer for 40 minutes. Check octopus is cooked by trying a piece. Season to taste.
4 Serve with a sprinkling of parsley.
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