Entree: Guadeloupe – Northern Culinary Region – Fricassée de Chatrou (Guadeloupean stewed octopus in a Creole tomato and herb sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 2 small octopuses, approx. 1.5 lb (680 g) total cleaned weight
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) butter
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 scotch bonnet or habanero pepper, seeded and finely chopped (about 10 g) optional or to taste
- 1 green bell pepper, sliced (about 5 oz / 140 g)
- 2 medium tomatoes, chopped (about 1 cup / 240 g)
- 1/2 cup (120 ml) white wine or fish stock
- 1 cup (240 ml) crushed tomatoes
- 2 sprigs fresh thyme or 1 tsp (5 ml) dried thyme
- 1 bay leaf (approx. 0.5 g)
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 ml) chopped parsley
- Salt and freshly ground black pepper to taste

Instructions

1. If the octopus is whole, rinse and remove beak and ink sac. Tenderize by simmering the octopus in lightly salted water for 25–40 minutes (depending on size) until just tender; drain and reserve cooking liquid.
2. Heat oil and butter in a wide skillet or Dutch oven over medium heat. Add onion and cook until translucent, about 6 minutes. Add garlic and chopped scotch bonnet and cook 1 minute more.
3. Add sliced green pepper and chopped tomatoes; sauté until tomatoes begin to break down, 4–5 minutes. Pour in white wine (or stock) and crushed tomatoes, then add thyme and bay leaf.
4. Chop or leave the octopus whole as preferred, then add it to the sauce along with 1/4 cup (60 ml) of the reserved octopus cooking liquid if needed to loosen the sauce. Simmer gently for 15–20 minutes so flavors meld and octopus absorbs the sauce.
5. Stir in lime juice and parsley, adjust seasoning with salt and pepper, remove bay leaf, and serve hot over steamed rice or with crusty bread.