Turkish-Inspired Octopus Stew
By: Lindy Zolnierczak
Enjoy this classic stew featuring octopus, a popular ingredient in Turkish cuisine reflecting Turkey’s extensive coastlines and abundance of seafood available. Traditionally slow-cooked in a clay pot, this gentle cooking method allows the flavours to meld resulting in tender, succulent pieces of octopus.
Recipe
Gluten-Free, Dairy-Free
Ingredients
- 2 fresh octopus, gutted, beak & eyes removed (the head will look like a hood)
- 1 tbsp olive oil
- 1 large brown onion, diced
- 4 cloves garlic, minced
- 1 tsp sumac
- 1 1⁄2 tsp cumin
- 1 1⁄2 tsp ground coriander
- 1 tsp black pepper
- 1 tbsp chopped fresh thyme
- 1 tin chopped tomatoes
- 1 tbsp tomato paste
- 400mL water
- 2 tsp concentrated vegetable stock
- 300g fresh Roma tomatoes, halved
- 500g potatoes, peeled & diced into 3cm cubes
- 3 tbsp chopped parsley
Method
- Clean any innards that may be on the octopus and rinse
under cold water. Set aside. - Heat olive oil to medium in a heavy-based casserole dish.
Sauté onion and garlic until soft. Stir in spices and herbs
and continue to cook for 2 mins. - Add the tinned tomatoes, paste, water and stock.
Stir and bring to a simmer. - Place octopus into the stock and bring back to a gentle
simmer. Cook for 2 1⁄2 hours, stirring occasionally. - Add fresh tomatoes and potatoes and cook for
a further 30 mins. - Remove the octopus and slice into pieces.
- Ladle the potatoes and sauce onto a large platter, top with
the octopus and garnish with fresh parsley. Enjoy hot.