OUR RECIPES

Browse through our amazing Breco Recipes by Jenni Morris

Octopus Stew

INGREDIENTS

  • Serves 4

  • 3 tbls olive oil

  • 1 large onion peeled and chopped

  • 2 sticks chopped celery

  • 1 carrot peeled and diced

  • 1 fresh bay leaf (dried is fine)

  • 4 x cloves chopped garlic

  • 800g baby octopus

  • 2 x 400g canned chopped tomatoes

  • 2 tbls tomato paste

  • 1 tsp dried oregano

  • ½ tsp thyme

  • ¾ cup dry white wine

  • Salt and pepper to taste

  • Zest of 1 ripe lemon

  • 1/2 cup chopped parsley

  • Wedges of fresh lemon

  • METHOD:

  • Heat the olive oil and add the onion, celery, carrot and bay leaf and gently fry until translucent.

  • Add the garlic and octopus and gently cook for 6 minutes.

  • Now add the tomatoes, tomato paste, oregano and thyme simmer gently for 10 minutes.

  • Add the wine and season to taste and simmer very gently for 1 hour or until tender.

  • Stir the lemon zest and parsley and serve with fresh lemon wedges.

  • Serve with chunks of crusty bread or crushed new potatoes or steamed herbed rice.

  • © Jenny Morris