Dinner

Braised Octopus with Charred Fennel, Tomato Confit & Oregano Oil

Name: Braised Octopus with Charred Fennel, Tomato Confit & Oregano Oil
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 2 servings
Ingredients: 1.5 lb whole octopus, cleaned (head and arms); 1 cup dry white wine (Vermentino or Pinot Grigio); 1 cup fish or vegetable stock; 1 can (14 oz) crushed San Marzano tomatoes; 1/2 onion, quartered; 4 cloves garlic, smashed; 2 bay leaves; 1 teaspoon black peppercorns; 1 teaspoon fine sea salt (plus more to taste); 2 fennel bulbs, cut lengthwise into 1/2-inch wedges; 2 tablespoons extra-virgin olive oil (divided); 8 cherry tomatoes, halved; 1 teaspoon honey; 1 teaspoon balsamic vinegar; 1/4 cup fresh oregano leaves; 2 tablespoons neutral oil; Cracked black pepper; Fleur de sel for finishing

Octopus braised low and slow until fork-tender—a technique that transforms this ingredient from chewy to sublime. Braising liquid becomes a rich, wine-dark sauce. Charred fennel wedges add sweet anise notes and textural contrast. Tomato confit—tomatoes slow-roasted until jammy—brings concentrated umami sweetness. Fresh oregano oil adds peppery herbaceousness. Mediterranean summer in a bowl.

834calper serving 59gprotein 60gcarbs 33gfat 20min prep 75min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this