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Oktapodi Maratho Krasato (octopus And Fennel In Wine)

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CATEGORY CUISINE TAG YIELD
Seafood, Grains Greek Appetizers, Greek, Main dish, Seafood 4 Servings

INGREDIENTS

1 Octopus
1 Onion, chopped OR
5 scallions chopped
1/3 c Olive oil
1 c Dry red wine
1 Fennel, chopped
4 Tomatoes, fresh or canned
peeled seeded & chopped
Salt & freshly ground pepper

INSTRUCTIONS

Beat, pound and rub the octopus from 20 to 30 minutes on a rough stone
surface.  The octopus will feel softer and will secrete a grayish
liquid after pounding.  Wash thoroughly, then drain and cook in a
covered pan without adding water until the octopus turns bright
pink-red and feels tender.  Using a sharp knife, cut into rounds the
width of a small finger. Heat the oil in a tsikali or any pot, add  the
onion, and cook until translucent and soft.  Add the round  octopus
slices to the onion and pour in the wine, and simmer for 15  minutes.
Put the fennel and tomatoes on top of the octopus, season  with salt
and pepper to taste, and give the pot a good shake to mix.  Cover and
simmer until the octopus is fork-tender (approximately 45  to 50
minutes).  Serve warm or cold.  From: "The Food of Greece" by Vilma
Liacouras Chantiles.  Avenel  Books, New York.  Typed for you by Karen
Mintzias Sent to me by Bill <wight@odc.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 265
Calories From Fat: 165
Total Fat: 18.7g
Cholesterol: 0mg
Sodium: 658mg
Potassium: 970.3mg
Carbohydrates: 22.3g
Fiber: 5.5g
Sugar: 12.4g
Protein: 4.2g


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