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Serves/Makes: 4 - 6

Ingredients:

• 1 octopus, about 2 pounds (1 kg)
• Court bouillon
• 4 tablespoons olive oil
• 1 large onion, chopped
• 3 shallots, finely chopped
• 1-2 cloves garlic, chopped
• 4 large tomatoes, quartered
• 1 pint (200 ml) white wine, Muscadet* if possible
• Parsley

How to cook French Simmered Octopus:

• Clean the octopus and let it simmer in a Court bouillon for 40 minutes.
• Remove it and cut it into small pieces.
• Meanwhile, heat the olive oil and cook the onion and shallot in it until they are golden brown.
• Add the octopus pieces and the garlic, followed a few minutes later by the tomatoes, such seasoning as you judge necessary, and the wine.
• Leave the whole mixture to simmer very gently for at least 20 minutes.
• Serve the simmered octopus with parsley as the garnish.

Notes:

The French Simmered Octopus is a useful recipe from Brittany, which gives octopus a delicately different flavor. The French name of this recipe is Pieuvre a la Cocotte.
*Muscadet is a type of dry French white wine.

This recipe for French Simmered Octopus serves/makes: 4 - 6

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Main Ingredient: Various Seafood
Preparation Method: Poached/Simmered
Cuisine: French