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Octopus poached in court-bouillon

This is a classic way to prepare octopus. You can easily vary with the flavours by using a different stock. 

Makes 1kg.

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Allergens and dietary requirements

  • Mollusks
  • Sulphite
  • Pescetarian

Ingredients

1
kg
octopus
500
g
onion
500
g
carrot
250
g
fennel bulb
250
g
leek
5
stems
parsley
500
ml
dry white wine
5
l
water
250
ml
vinegar
5
sprigs
thyme
2
leaves
bay leaf
2
g
white pepper, bruised
20
g
salt

Scale recipe

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