In a large pot or wide, deep pan on medium heat, fry the two onions in the fat you’re using until they start to get a bit caramelised (ie not firm any more and a few golden ones)
Add the fennel seeds, turmeric and stir through
Add the octopus chunks and chopped garlic and sauté for a minute or two
Add the stock, tomato, water, sea weed (if using)
Add half of the parsley, keeping other half for garnish
Braise as soon as back to bubble, on low heat and smaller element for 90 minutes, lid off. Come and check 2-3 times and give a little stir.
5 minutes before serving, turn heat back up to medium, add zucchinis and cook through.
Taste it. If too rich at the end of the 90 minutes, just add a 1/2 cup of water and stir through