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+ servings

Octopus Stew Recipe

Servings: 4 people


  • 2 Octopus, all tentacles and flesh chopped into 1cm-2cm chunks (to get an idea of size, have a look at the ingredients below)
  • 1/2 tsp fennel seeds
  • 1 tsp ground or crushed turmeric
  • 1 cup tomato passata or chopped tomatoes
  • 1 1/2 cup fish stock fish stock (to learn how easy it is to make your own and why it's amazing stuff, go here)
  • 1 cup water
  • 2 small purple onions, sliced or chopped - who cares!
  • 5 tbsp ghee, macadamia or coconut oil
  • 3 cloves garlic
  • optional nutrient boost: sea veggies I added a small handful of wakame but you could do 2 teaspoons dulse flakes
  • 1/2 bunch parsley
  • 2 spring onions for garnish


  • 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