Octopus Cooked in Wine with Wild Fennel | Saveur

Name: Octopus Cooked in Wine with Wild Fennel | Saveur
Ingredients: 1 medium octopus, about 2 1/2 lbs.; 1 cup extra-virgin olive oil; 1 1⁄2 cups Cretan red wine, or other dry red wine; 8 oz. wild fennel, cut into 2'' pieces (or substitute 1 large bulb regular fennel, trimmed and coarsely sliced, along with some of its tender green fronds); 1 tsp. toasted ground fennel seeds; 1 small bunch coarsely chopped fresh dill; 8 oz. cracked green olives, or other small whole green olives

www.saveur.com

If you can't find fresh octopus, frozen octopus works perfectly well for this dish. Some cooks even prefer it, because freezing tenderizes it.

View full recipe on www.saveur.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

Share this recipe:

Ingredients

1 medium octopus, about 2 1/2 lbs.
1 cup extra-virgin olive oil
1 1⁄2 cups Cretan red wine, or other dry red wine
8 oz. wild fennel, cut into 2'' pieces (or substitute 1 large bulb regular fennel, trimmed and coarsely sliced, along with some of its tender green fronds)
1 tsp. toasted ground fennel seeds
1 small bunch coarsely chopped fresh dill
8 oz. cracked green olives, or other small whole green olives