Octopus broth (bouyon pyeuvr)

Instructions

1. Rinse the octopus under cold water, then rub it with a handful of coarse salt to tenderise it.
2. In a large pot, heat the oil and sweat the sliced onion and chopped garlic for 5 minutes.
3. Add the diced tomatoes, the chilli and the thyme, then cook for 5 minutes.
4. Place the octopus in the pot, cover and let it sweat for 10 minutes over low heat so it releases its juices.
5. Pour in the water, bring to a boil, then lower the heat and simmer, covered, for 1 hour, until the flesh is tender.
6. Taste the broth, adjust the seasoning and remove the thyme.
7. Serve hot in bowls, with pieces of octopus and Creole bread.