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)