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Fish, South and mountains

Octopus stew with potatoes

Octopus stew is a red wine and tomato braise served with mashed potatoes, for 4 people, in 2 hours, at medium difficulty, for about €5.20 per person. The key to success is a very slow, long simmer that tenderizes the octopus until it falls apart under the fork.

Tonight it's a Sunday dish on a weekday, an octopus stew simmered in red wine until it melts under the fork.

Octopus stew with potatoes
Total time
2 h
Difficulty
Medium
Cost per person
€5.20
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Octopus stew is a seafood dish with the soul of a hearty land stew. Slow cooking in red wine and tomatoes transforms octopus, usually firm, into tender flesh that pulls apart on its own. The sauce, scented with bay leaf and thyme, turns dark and deep, far from the grilled octopus you might know from elsewhere.

This is a dish to plan for a Sunday or a day when you're home, since the simmering takes time, even though it barely needs attention. Mashed potatoes soaked in the sauce turn it into a full, comforting meal, perfect for closing out a fall or winter weekend with family or adventurous friends.

The ingredients

4 people

Fish counter

  • Octopus, ready to cook 1.2 kg

Pantry

  • Red wineoften in the pantry 25 cl
  • Crushed tomatoesoften in the pantry 400 g
  • Bay leavesoften in the pantry 2
  • Thymeoften in the pantry 1 tsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 2
  • Carrot 2
  • Garlic 4 cloves
  • Potatoes 800 g

Allergens Mollusks

The step by step recipe

  1. Cut the octopus into large chunks, thinly slice the onions and carrots.

    Don't rinse the octopus under fresh water for too long, it would lose its briny flavor.

  2. Sear the octopus pieces in the oil until they release their water, then add the onions, carrots and garlic. 15 min

    Let the water fully evaporate before moving on, that's what gives the stew its deep flavor.

  3. Pour in the red wine, tomatoes, bay leaves and thyme, cover and let it simmer over very low heat. 1 h 30

    Poke a piece with the tip of a knife, it should slide in without resistance.

  4. Peel the potatoes, cut them into large cubes and cook them in salted water. 20 min

    Start with cold water for even cooking from the skin to the center.

  5. Serve the octopus with its sauce and the potatoes, mashed roughly with a fork.

    Mash the potatoes into the sauce, they soak up all the juices.

Our tips to get it right

  • Pick octopus that's already cleaned and ready to cook, it saves you a long, messy step before you even start the recipe.
  • Don't salt the stew too early, the octopus and canned tomatoes already bring salt, taste at the end of cooking before adjusting.
  • If the sauce looks too thin at the end of simmering, remove the lid for the last fifteen minutes so it reduces and thickens.

The variations

  • Swap the red wine for a dry white wine for a lighter, brighter stew.
  • Add black olives and a pinch of chili flakes for a spicier, more Mediterranean version.
  • For a faster meal, use pre-cooked sous vide octopus and cut the simmering time to 40 minutes.

What to serve it with

  • A glass of light red wine
  • Crusty bread for the sauce
  • A lemony green salad

Storage

Octopus stew keeps for 2 to 3 days in the fridge in a sealed container, and it's often better reheated the next day. It freezes well for up to 2 months, but leave out the potatoes, which don't hold up after thawing. Reheat it gently in a saucepan over low heat, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Do you need to thaw the octopus before cooking?

Yes, let it thaw slowly in the fridge overnight. Avoid running it under hot water, which would damage its texture before it even hits the pan.

Can you make the stew ahead of time?

Yes, it's actually recommended, since the stew tastes better after resting overnight in the fridge. Reheat the sauce and octopus together, and add freshly cooked potatoes.

How do you know when the octopus is cooked enough?

Pierce a large piece with the tip of a knife, it should slide in without resistance. If the knife still catches, keep simmering gently a bit longer.

Can you use frozen octopus instead of fresh?

Yes, and it's actually better, since freezing breaks down the fibers and makes the flesh more tender. Frozen, ready to cook octopus often gives a better result than fresh.

How long does it take to make an octopus stew with potatoes?

Count 2 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an octopus stew with potatoes?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an octopus stew with potatoes cost?

About €5.20 per serving, or €20.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks. Always check the labels of the products you buy.

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