{}

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. 

component image
component image

Allergens and dietary requirements

  • Sulphite
  • Mollusks
  • 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
Recipe for:1000 g

Scale recipe

component image