Fish & seafood
Pieuvre en sauce (Creole octopus)
Octopus tenderized by a long simmer in a Creole tomato, onion and chili sauce. A hearty stewed dish, served with white rice and enjoyed with the family on weekends.
Ingredients
Ingredients
Sauce
Spices & seasoning
Optional extras
On the side
Instructions
- Rinse the octopus under running water, then blanch it in boiling water for 5 minutes and drain.
- In a large casserole, heat the oil and sauté the sliced onions with the garlic for 5 minutes.
- Add the crushed tomatoes, the paste, the celery, the thyme and the whole chili pepper, then cook for 5 minutes.
- Put the octopus, cut into pieces, into the casserole and mix it with the sauce.
- Add the hot water, cover and simmer over low heat for about 1 hour, until the octopus is tender.
- Season with salt, pepper and Creole herbs, then squeeze the lime over it.
- Serve hot with white rice.
Variations and tips
Practical option. If fresh octopus is hard to find, use frozen octopus and thaw it slowly in the fridge.
Quick version. Cook the octopus in a pressure cooker for 25 minutes after the sauce stage.
More ideas
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St. Martin
St. Martin
St. Martin
St. Martin
St. Martin
St. Martin
St. Martin
St. Martin
Original Ecomely recipe.