Octopus and fennel casserole

Yield: 1 servings

Measure Ingredient
1 pounds Octopus legs
½ pounds Tomatoes; chopped
\N \N Fresh rosemary
1 \N Fennel bulb; chopped
1 large Onion; chopped
\N \N Chopped dill
½ pint Fish stock

Gently boil the octopus in water and a little vinegar for a few minutes.

Remove from the water and put aside. Add the chopped onions with some rosemary and sweat them off. Add the tomatoes, chopped fennel and dill, stir and simmer. Increase the heat, add some chopped garlic, olive oil and season.

Add the octopus, a good dash of white wine and the fish stock. Simmer for twenty minutes before serving.

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Carlton Food Network

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