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Slow-braised octopus with fennel puree

www.gourmettraveller.com.au
  • 335 minutes
  • Serves 6

INGREDIENTS

700 gms

roma tomatoes

2

celery stalks

1 1/2

onions

1

leek

1

parsnip

1/4

celeriac

2

garlic

2 sprigs

dill

2

fresh bay leaves

2 kgs

octopus

1

fennel bulb

2 tsps

fennel seeds

30 mls

olive oil

4

fennel bulbs

1/2

onion

150 mls

vegetable stock

50 gms

butter

30 mls

olive oil

500 gms

yellow cherry tomatoes

50 gms

green olives

20 gms

capers

20 gms

caperberries

1/2

garlic clove

1

long red chilli

60 mls

dry white wine

25 mls

red wine vinegar