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Octopus Stew

Type: Fish
Courses: Soup
Serves: 6 people

Recipe Ingredients

2   Octopus - (2 lbs ea) - cleaned
2 tablespoons 30mlOlive oil
2 cups 125g / 4.4ozChopped onions
2 tablespoons 30mlChopped garlic
2   Bay leaves - crushed
1/2 lb 227g / 8ozChorizo sausage - sliced 1/4" thick
2 cups 474mlWhite wine
2 lbs 908g / 32ozFresh tomatoes - peeled, seeded,
  And chopped
1 lb 454g / 16ozNew potatoes
2   Chickpeas
2   Chicken stock
1   Crushed red pepper
2 tablespoons 30mlChopped fresh coriander
2 tablespoons 30mlChopped parsley
  Salt - to taste
  Freshly-ground black pepper - to taste
  Crusty bread - for serving

Recipe Instructions

Submerge the octopus in a large pot of boiling water for 5 minutes. Drain and let them cool. Cut the tentacles and center section into 2-inch lengths or chunks.

In a large pot, add the olive oil. When the oil is hot add the onions, garlic and bay leaves. Fry the vegetables in the oil for 3 to 4 minutes, or until slightly wilted. Add the chorizo and continue to cook for 2 to 3 minutes. Deglaze the pan with the wine. Bring the liquid up to a boil and reduce by half, about 1 to 2 minutes. Stir in the tomatoes. Season with salt and pepper. Add the potatoes, chickpeas and chicken stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the stew for about 2 hours on low heat. Stir in the crushed red pepper, fresh coriander and parsley. Season with salt and pepper. Line the individual bowls with crusty bread. Ladle the stew over the bread and serve.

This recipe yields 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A45 broadcast 04-28-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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