|
|
|
 |
|
|
Zourite stew ( octopus )
The octopus stew was once served, food festivals |
 |
|
2 kg octopus
vinegar
coarse salt
2 onions
2 tomatoes, finely chopped
2 cloves garlic
50 g fresh ginger, peeled and finely chopped
3 cloves
1 liter of red wine
1 / 2 teaspoon nutmeg
1 sprig of thyme
1 / 2 bunch parsley
1 bunch green onions
2 sheets of allspice (in Indian grocery stores)
|
Put the octopus in a large container.
If there is still the ink sac, rinse well.
Cover with water and vinegar and salt
let stand 30 minutes.
Scrub and rinse with clear water.
Cut into 3 cm sections.
Saute in a pan with oil.
Add the chopped onions, crushed garlic in the garlic press, ginger, tomatoes, cloves, nutmeg, thyme, green onions and leaf ravinsare (for those who are lucky enough to find ...).
Cover and simmer over medium heat about 20 minutes.
Remove lid and reduce the sauce almost completely.
Add wine and cook over low to medium heat until sauce is reduced (about 1 h).
Before serving, remove the thyme, trying (unsuccessfully) to find the cloves and put the finely chopped parsley on top.
For the first, this may seem like strange dish. But once we started to eat it, we can not stop.
Enjoy your Zourite stew.
Little advice: at the end just before serving, you can add a little glass of rum in your stew, it will be better.
Creole food
|
 |
Preparation Time: 1h20 |
Serves: 6 |
| Recipe Origin: United States |
|
Submitted by: |
|
Runtag
Vietnam |
|
|
|
|
| This recipe has been viewed 1867 times. |
|
|
|
