Octopus Stew with Fennel and Green Olives
A delicious recipe --always better tasting with fresh Octopus.
- 3 pounds octopus
- 1/2 cup olive oil
- 1/2 cup vinegar
- 1 cup red wine
- 10 to 12 green onions, sliced into rounds
- 1 clove garlic, minced
- 1 large bulb fennel, halved and thinly sliced
- some coriander seeds
- freshly ground black pepper and pepper seeds
- 2/3 cup rinsed and pitted cracked Greek green olives
Cut the head away from the octopus with a sharp knife.
Squeeze out the mouthpiece and discard it.
Place the octopus in a medium-sized dry stewing or soup pot with vinegar and wine, put whole pepper and coriander seeds and cook over the lowest possible heat until the octopus turns bright-pink and softens, 30 to 40 minutes.
The octopus should exude enough liquid to keep from drying out, but add water to the pot if necessary to keep the octopus from burning.
Remove the octopus with its juices, discard the juices, and set it aside a few minutes to slightly cool.
Heat the olive oil in the same pot and add green onions and fennel, stirring a few minutes until translucent.
Cut tentacles and head into 2-to-3 inch pieces and cut octopus center into similarly sized chunks.
Add garlic to pot, then octopus.
Season with salt and pepper to taste.
Cover and simmer over very low heat for about 1 hour, adding wine or more water if necessary.
The octopus is ready when it becomes very tender.
Add the olives into the pot the last 5 minutes of cooking.
Season to taste with salt.