Recipe Categories
Seafood
Octopus

Lynn's Octopus Fennel Casserole

 1 lb Octopus legs
1/2 lb Tomatoes, chopped
    Fresh rosemary
1 x Fennel bulb, chopped
1 lrg Onion, chopped
    Chopped dill
1/2 pt Fish stock

 Method :
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.