Octopus and fennel casserole

1 servings

Ingredients

QuantityIngredient
1poundsOctopus legs
½poundsTomatoes; chopped
Fresh rosemary
1Fennel bulb; chopped
1largeOnion; chopped
Chopped dill
½pintFish stock

Directions

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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