Marqa bel Karnit Octopus stew
Octopus stewed slowly in harissa and tomato until it stops fighting back. Djerba does it best.
Serves 4 · 90 min
Per portion
| Calories | 276 kcal |
|---|---|
| Protein | 27.3 g |
| Carbohydrates | 6.7 g |
| Fat | 14.9 g |
| Saturated fat | 2.5 g |
| Sugars | 3.5 g |
| Fibre | 1.9 g |
| Sodium | 1310 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 800 g, cleaned octopus
- 3, grated tomatoes
- 2 mgharfa kbira tomato paste
- 1 mgharfa kbira harissa
- 4 cloves garlic
- 3 potatoes (optional)
- 4 mgharfa kbira olive oil
- 2 bay leaf
Method
- Cut the octopus into thick pieces and dry-fry briefly to release its water.
- Add olive oil, garlic, harissa and tomato paste.
- Pour in the grated tomato with the bay and enough water to cover.
- Simmer an hour or more until a knife slides in easily, adding potatoes near the end.