Octopus And Fennel Casserole Recipe

Free Recipe Octopus And Fennel Casserole

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Octopus And Fennel Casserole Recipe

1 lb Octopus legs
1/2 lb Tomatoes; chopped
Fresh rosemary
1 Fennel bulb; chopped
1 lg Onion; chopped
Chopped dill
1/2 pt Fish stock

Octopus And Fennel Casserole Preparation

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. DISCLAIMER(c) Copyright 1996 – SelecTV Cable Limited. All rights reserved. Carlton Food Network Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 1

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