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