Octopus with Fennel
Crowns of mint were worn at religious ceremonies and sprigs used to scent bath water. Athletes used crushed mint leaves to relieve soreness after games. Mint eases indigestion and helps relieve nausea.
Octopus with Fennel – Htapódi me máratho
INGREDIENTS
- 1 kg fresh octopus or 2-3 smaller ones
- 240 ml dry red wine
- 3-4 tbs olive oil
- 1 bunch wild fennel, leaves and stalks, coarsely chopped or
- 2 fennel bulbs, finely sliced
- 1ó cup flat-leaved parsley, chopped
- 2-3 cup cracked green olives (Cretan)
METHOD
If you buy a frozen octopus, simply defrost it, wash it and then boil it in a covered, nonstick saucepan over low to medium heat without adding any water. If it’s fresh, have the fishmonger clean it. Fresh or frozen, it will cook in its own juice, but if it stops exuding liquid before becoming tender, pour in a little of the wine. Watch the pan carefully as it will reabsorb its liquid. Add wine whenever the pan appears to be drying.
When the octopus is tender, remove it from the saucepan, allow to cool and cut into bite-sized pieces, removing the eyes and beak. Add the oil to the saucepan, gently sauté the fennel and parsley for a few minutes before you return the octopus pieces with the rest of the wine.
Simmer until you have thick sauce. Stir in the olives and cook another 10 minutes.
TIP
You can use squid instead of octopus. Vary the cooking times accordingly.
Serves 4
The octopus was a popular motif on Minoan pottery.
