Octopus With Wine & Fennel

Octopus with wine & fennel
Serves 2-4


  • 400g / 14ozs octopus
  • 2 tbsps olive oil
  • 200ml/ 7fl oz white wine (red is equally good)
  • 300ml/ 10 fl ozs fish stock
  • 3 small tomatoes, skinned and de-seeded
  • 2 tbsp finely chopped fennel
  • Salt and pepper
  • 1 tbsp chopped parsley


  1. Wash the octopus and remove any remaining parts of head (not sac) and innards then chop into 1cm/ ¼ in pieces. Dry and season.
  2. Heat oil to medium hot in frying pan and sauté octopus for five minutes.
  3. Add wine and blend with any scrapings from bottom of pan. Add other ingredients. Turn down to just below boiling. Simmer for 40 minutes. Check octopus is cooked by trying a piece. Season to taste.
  4. Serve with a sprinkling of parsley.
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