Entree: Martinique – National Cuisine – Chatrou (Martinican Creole-style octopus stewed in a spicy tomato and Creole seasoning)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 55 min

Total 1 hr 10 min

Ingredients

- 2 lb (900 g) octopus, cleaned and cut into large pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced (about 200 g)
- 4 cloves garlic, minced (about 12 g)
- 1 red bell pepper, seeded and sliced (about 150 g)
- 1 scotch bonnet or habanero pepper, seeded and finely chopped (optional) (about 15 g)
- 1 can (14 oz / 400 g) diced tomatoes
- 2 tbsp (30 ml) tomato paste
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) fish stock or water
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper

Instructions

1. Place the octopus in a large pot and cover with water. Bring to a gentle simmer and cook 35–50 minutes until tender when pierced with a knife. Drain and reserve.
2. In a heavy saucepan or Dutch oven, heat the vegetable oil over medium heat. Add the sliced onion and bell pepper and cook until softened, about 6–8 minutes.
3. Add the minced garlic and chopped scotch bonnet and cook 1 minute until fragrant. Stir in the tomato paste and cook 2 minutes to deepen flavor.
4. Pour in the white wine to deglaze the pan, scraping any browned bits, then add the diced tomatoes, fish stock, thyme sprigs, and bay leaf. Stir in sugar, salt, and pepper.
5. Add the cooked octopus to the sauce, bring to a gentle simmer, and cook 15–20 minutes so the octopus absorbs the sauce flavors and the sauce thickens slightly.
6. Remove thyme sprigs and bay leaf, stir in fresh lime juice and chopped parsley, adjust seasoning, and serve hot with rice, boiled yams, or crusty bread.