Stéphane Reynaud

Rouille du Pêcheur

Stewed Octopus with Rouille Sauce

Preparation info
  • For

    6

    • Difficulty

      Medium

    • Ready in

      3 hr

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Octopus 2 kg
  • Bay leaves 1 branch
  • Bouquet garni

Method

  1. Skin and clean the octopus. Cut the tentacles into sections.
  2. Peel the garlic and onions and slice the vegetables (except the potatoes). Sauté in olive oil and add the octopus, bay leaves and bouquet garni. Pour in the white wine and cook on a bare simmer for 2 hours.
  3. Peel the potatoes and chop them into cubes. Cook them in boiling salted water.