Octopus braised with red wine and fennel

  • 15 mins preparation
  • 2 hrs cooking
  • Serves 8
  • Print


Octopus braised with red wine and fennel
  • 1 tablespoon olive oil
  • 1 medium brown onion (150g), chopped finely
  • 2 clove garlic, crushed
  • 2 baby fennel bulbs (260g), trimmed, chopped coarsely
  • 5 medium vine-ripened tomatoes (560g), chopped coarsely
  • 3 dried bay leaves
  • 1 teaspoon dried chilli flakes
  • 680 gram (1¼ pounds) whole octopus
  • 2/3 cup (160ml) dry red wine
  • 2 tablespoon finely chopped fresh flat-leaf parsley


Octopus braised with red wine and fennel
  • 1
    Preheat oven to 200°C (180°C fan-forced).
  • 2
    Heat oil in large frying pan; cook onion and garlic, stirring, until onion softens. Add fennel; cook, stirring, 5 minutes. Add tomato, bay leaves and chilli; cook, stirring occasionally, about 10 minutes or until mixture thickens and fennel is softened.
  • 3
    Combine fennel mixture, octopus and wine in medium baking dish; bake, covered, about 45 minutes. Uncover; bake about 40 minutes or until octopus is tender and browned lightly.
  • 4
    Cut octopus into bite-sized pieces. Season to taste; stir in parsley. Serve with crusty bread, if you like.

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