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Octopus with fennel and red wine

Monastic recipe from the monastic republic of Athos


  1. Remove the beak of the octopus and place it in a pot.

  2. Add the bay leaf and allspice

  3. Cover and let it simmer in its liquid, without water, on a low heat for 30 minutes

  4. Chop the spring onions, garlic and fennel

  5. Cut the boiled octopus

  6. Ffry the onions and garlic

  7. Aadd fennel seeds and the tomato paste

  8. Add the octopus and mix

  9. Deglaze with the broth of the octopus

  10. Add the bay leaf and half the fennel

  11. Reduce the heat, cover and let it simmer for about 30 minutes

  12. Add black pepper, the fennel and the rest of the fennel

  13. Continue boiling without a lid until it drinks its liquid

  14. Turn up the heat and add the wine

  15. Cover, turn off the heat and let it rest for 20 minutes


1-1½ kilos of octopus

8-10 spring onions

120 ml olive oil

1 tbsp tomato paste

1 wine glass of red wine

40-60 g coarsely chopped fennel

4-6 cloves of garlic

3-4 bay leaves

1 tbsp fennel (optional)

1 teaspoon chili flakes (optional)

Black pepper

1 glass of octopus broth

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