Description
This simple Sicilian stew is healthy and delicious.
Ingredients
Scale
- 1 pound fresh baby octopus, cleaned (or thawed if frozen)
- 3 tablespoons olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 1/4 tsp crushed red pepper flakes
- 1 tsp fennel seed
- 1 cup white wine
- 3/4 pound potatoes, chopped into 1 inch pieces (I use gold potatoes)
- 1 bay leaf
- zest of one lemon
- 2 teaspoons dried oregano
- 28 ounces canned cherry tomatoes*
- 1 tsp sugar
- juice of zested lemon
- 8–10 manila or littleneck clams, cleaned (optional)
- small bunch fresh parsley, chopped
Instructions
- Bring a large pot of water to a boil. Add octopus and cook for 2 minutes. Drain and transfer octopus to cutting board. Chop into bite sized pieces.
- Heat olive oil in large dutch oven. Add onion and cook over medium-low heat for 7 minutes. Add the octopus, garlic, red pepper, and fennel seed and cook 2 minutes more.
- Add the potatoes, wine, bay leaf, and lemon zest. Cook for 4 minutes.
- Add the tomatoes and sugar and simmer covered for 45 minutes. Add lemon juice and adjust seasoning to taste.
- Add the clams, cover, and simmer another 4-5 minutes until clams have opened.
- Add parsley, reserving a few tablespoons to garnish individual bowls. Stir to combined and serve in large stew bowls. Garnish with parsley and pair with crusty bread.
Notes
- If you can’t find canned cherry tomatoes you can substitute canned whole tomatoes (and crush them by hand). Italian specialty food stores carry canned cherry tomatoes. You can find 6-packs of canned Cento cherry tomatoes on Amazon too.
Keywords: octopus, stew, Sicilian