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Friday 5 december 2008
21:12
Find in our guide
Main course / Fish and Seafood
to read : culinary lexicon
Alevin Curry
Alevin Curry
Cod “Rougail”
Cod “Rougail”
Corvina with Combava Tartar Sauce
Crab with spicy tomato dipping sauce
Drum fish en papillotte season with “French sea salt” by Brigitte Grondin
Fish Curry
Flambé Trout with vanilla sauce
Flambéd King Prawns
Flambéd Swordfish with a combava sauce
Herring “Rougail”
King Prawn Curry
Lobster curry
Lobster tails with vanilla sauce
Lobster with vanilla sauce
Mussel “Rougail”
Octopus Stew
Octopus Stew
Prawn Curry
Prawn Curry
Sardines
Shark “Massalé”
Swordfish “Massalé”
Trout served with watercress
Tuna “Massalé”
Tuna Curry
Tuna Curry
Octopus Stew
rating :
Ingredients :
(for 4 personnes)- 1kg octopus
- 4 small onions
- 6 garlic cloves
- 6 small tomatoes
- 1 piece of ginger
- 1/3L red wine
- 1/2 tsp curcuma
- 1 allspice leaf
Method :
Clean the octopus, peel off the outer skin and remove the central eye.Fill a large pan with water and add the octopus. Bring to the boil and simmer for one hour.
Then, take the octopus out of the water and chop the flesh into medium-sized pieces.
Meanwhile, finely slice the onions and cut the tomatoes into small chunks. Next pound the garlic and ginger.
Heat the oil in a pan, add the onions and brown them for 2 minutes before adding the crushed condiments.
Next, mix in the tomatoes, curcuma, octopus pieces, wine and the allspice leaf. Cover and simmer over a medium heat for about 30 minutes. Cook until the sauce has reduced.
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(3)Sport (1)Theatre Place
