Entree: Martinique – Northern Culinary Region – Chatrou (Martinican octopus stew braised in a Creole tomato and spice sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 1.5 lb (680 g) octopus, cleaned and cut into bite-sized pieces
- 2 tbsp (30 ml) vegetable oil or olive oil
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 3 cloves (approx. 9 g) garlic, minced
- 1 medium green bell pepper, diced, approx. 6 oz (170 g)
- 2 medium tomatoes, diced, approx. 10 oz (280 g)
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) dry white wine (or water)
- 1 cup (240 ml) fish stock or water
- 1 sprig fresh thyme (or 1/2 tsp dried thyme)
- 1 bay leaf
- 1 whole Scotch bonnet or habanero pepper, left whole for heat control (optional)
- 1 tsp (5 ml) annatto (roucou) oil or 1/4 tsp annatto powder for color (optional)
- 2 tbsp (30 ml) chopped fresh parsley or chives
- 1 tbsp (15 ml) lime or lemon juice
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper

Instructions

1. If octopus is not tender, simmer it in a pot of water for 30–45 minutes until just tender, then drain and set aside. If already tender, proceed to next step.
2. Heat the oil in a heavy skillet or Dutch oven over medium heat. Add the onion and bell pepper and cook until softened, about 5–7 minutes.
3. Add the minced garlic and cook 1 minute until aromatic, then stir in the diced tomatoes and tomato paste and cook 3–4 minutes to combine.
4. Pour in the white wine to deglaze the pan, scraping up any browned bits, then add the fish stock or water, thyme, bay leaf, and whole Scotch bonnet pepper (keep whole for milder heat).
5. Add the octopus pieces and annatto oil or powder if using. Bring to a gentle simmer, cover, and braise over low heat for 25–35 minutes until flavors meld and sauce thickens slightly.
6. Remove the bay leaf and thyme sprig, discard the whole Scotch bonnet if used, then stir in the chopped parsley and lime juice. Season with salt and pepper to taste.
7. Serve hot with steamed white rice, root vegetables, or crusty bread to soak up the Creole sauce.