Dish

Octopus Stew

By Françoise Baptiste

This recipe is a must-try specialty of Mascarene cuisine. It was very kindly shared with us by Françoise Baptiste, director of the restaurant “La Belle Rodriguaise,” located on the southeast coast of Rodrigues Island, and a member of the Association des Disciples d’Auguste Escoffier, on the occasion of the 10th edition of the Village International de la Gastronomie.

You can discover other traditional Rodriguan specialties in her cookbook: *Les Délices de Rodrigues* (F. Baptiste, 2002).

Octopus Stew
20 min
Preparation
40 min
Cooking
60 min
Total
Average
Level
6
Servings

Ingredients

  • 1.5 kg of fresh octopus
  • 500g of "apples of love" (tomatoes)
  • 2 thinly sliced onions
  • 2 cloves of garlic
  • Mashed ginger
  • Thyme and parsley
  • 150 ml of tomato puree for the sauce
  • 150 ml cooking oil
  • Salt

Preparation

1
Clean and wash the octopus
2
Boil for 10 minutes, covered
3
Drain the water and let it drain thoroughly.
4
Cut into 1- to 2-cm pieces if they are tender; otherwise, cut them into smaller pieces.
5
Next, sauté the hot oil, crushed garlic and ginger, thinly sliced onion, and finely chopped apple.
6
Mash the candy apple thoroughly with a spatula.
7
Add the octopus, thyme, and parsley.
8
Let it simmer for 10 minutes.
Related species
Cephalopod
Common octopus

Common octopus

Octopus vulgaris

Origin: Wild

Zones: (GSA5) Balearic Islands, (GSA7) Gulf of Lion, (GSA8) Corsica, (IV) North Sea, (VIId) Eastern English Channel, (VIIe) Western English Channel, (VIIf) Bristol Channel, (VIIg) Northern Celtic Sea, (VIIh) Southern Celtic Sea, (VIII) Bay of Biscay

Alternative species