Pieuvre à la Cocotte

Stewed octopus

Preparation info

  • Serves


    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

This is a useful recipe from Brittany which gives octopus a delicately different flavour.


  • an octopus, weighing at least 750 g
  • ( lb) uncleaned
  • materials for a court-bouillon


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 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