Octopus & Fennel Stew

Octopus, fennel, San Marzanos, alliums, and aromatics simmered until rich and unctuous. A fresh, simple, and impressive main course.

Hi, everyone! Today I have a very fun dish that looks (and sounds) much more complicated than it actually is!

There is something very summery about seafood to me, but living in one of the most landlocked spots in the continental U.S. does not allow me access to excellent seafood very often. I was delighted to see a whole octopus at my grocer's last week and took a chance that, despite it being previously frozen, it might still be delicious. Luckily, I was right!

This dish is a loose interpretation of the Puglian octopus stew “polpo in umido.” This stew is traditionally much more involved, requiring a cooking time of 3-4 hours, whereas the stew I have for you today is done in about 2. By pre-boiling the octopus with a few aromatics before adding it to the stew, we ensure the flesh remains very tender without overcooking the fennel.

A majority of this stew is passive cooking, which, aside from the time commitment, makes it incredibly easy. This stew is best served hot, drizzled with a good extra virgin olive oil, a squeeze of lemon juice, and a slice of crusty baguette. Happy cooking!