French Simmered Octopus Recipe

Serves/Makes: 4 - 6


  • 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.


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

The French Simmered Octopus recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Various Seafood (more Various Seafood recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: French (more French recipes)

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