Pieuvre à la Cocotte

Name: Pieuvre à la Cocotte (Stewed octopus)
Yield: Serves Four
Cuisine: France
Ingredients: an octopus, weighing at least 750 g; materials for a court-bouillon; olive oil, 3 or 4 tbs; a large onion, chopped; shallots, 3, finely chopped; white wine, Muscadet if possible, 200 ml (⅓ pint); large tomatoes, 4, quartered; garlic, 1 or 2 cloves, chopped; garlic, 1 or 2 cloves, chopped; parsley; white wine, Muscadet if possible, 200 ml (⅓ pint)

Stewed octopus

Preparation info

Serves
Four

Difficulty
Easy

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.

Ingredients

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

Europe
France
North West France
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

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