Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Clean 1.5 kg of whole octopus thoroughly, removing the beak and eyes, then blanch it in boiling water for 5 minutes and pat it dry.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat, then add 1 large finely diced yellow onion and 3 minced garlic cloves, sautéing for 5 minutes until softened.

3. 3

   Deglaze the pot with 1 cup of dry white wine, scraping up any browned bits from the bottom, and allow it to simmer for 2 minutes to reduce slightly.

4. 4

   Add 3 cups of fish stock, 3 large roughly chopped carrots, 2 large roughly chopped parsnips, 1 medium roughly chopped celery root, 6 lightly crushed juniper berries, 2 bay leaves, 1 teaspoon of sea salt, and 1/2 teaspoon of freshly ground black pepper to the pot, bringing the mixture to a gentle simmer.

5. 5

   Carefully place the blanched octopus into the simmering liquid, ensuring it is mostly submerged, then cover the pot tightly and transfer it to a preheated 160°C (325°F) oven for 2.5 to 3 hours, or until the octopus is very tender.

6. 6

   Remove the pot from the oven, take out the cooked octopus, and roughly chop it into serving pieces; discard the bay leaves and juniper berries from the braising liquid.

7. 7

   Return the chopped octopus to the pot with the braised vegetables and liquid, stirring in 1/4 cup of fresh chopped dill, and gently warm it through for 5 minutes before serving.