Octopus And Fennel From Cape Sounio Grecotel Resort
Recipe Type: seafood
Cuisine: Greek
Serves: 4
a most delicious preparation affording the subtle flavor and texture of the octopus to shine.
  • 1 bunch wild fennel, leaves and stalks, coarsely chopped or 2 fennel bulbs, finely sliced
  • 1 cup flat-leaf parsley, chopped
  • 2-3 cup cracked green olives (Cretan)
  • 3-4 tbs olive oil
  • 1 kg or 2.20 lbs. fresh octopus or 2-3 smaller ones
  • 240 ml or 8.44 fluid ounces dry red wine
  1. If you buy a frozen octopus, simply defrost it, wash it and then boil it in a covered, nonstick saucepan over low to medium heal without adding any water.
  2. If it's fresh, have the fishmonger clean it.
  3. Fresh or frozen, it will cook in its own juice, but if it stops exuding liquid before becoming tender, pour in a little of the wine.
  4. Watch the pan carefully as it will reabsorb its liquid.
  5. Add wine whenever the pan appears to be drying.
  6. When the octopus is tender, remove it from the saucepan, allow to cool and cut into bite-sized pieces, removing the eyes and beak; set aside.
  7. Add the oil to the saucepan, gently sauté the fennel and parsley for a few minutes before you return the octopus pieces with the rest of the wine.
  8. Simmer until you have thick sauce.
  9. Stir in the olives and cook another 10 minutes.
  10. You can use squid instead of octopus. Vary the cooking times accordingly.
Recipe by Honest Cooking at https://honestcooking.com/octopus-and-fennel-from-the-cape-sounio-grecotel-resort/