When I have some leftover octopus in the fridge and I'm worried about it going bad, I often make this hearty stew and serve it with some fresh bread coated with olive oil.

Ingredients to serve appx 4

How you make it

Fry the garlic in the butter until it's slightly brown. Add the fish stock and simmer. Stir 1-inch strips (skinned obviously) of the octopus into the stock. If you prefer your octopus more tender you can beat it a bit before cooking. Cut the fennel into 1-inch strips and put it in the stock. Add the mint leaves and simmer for about an hour. Delicious!

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