Entree: Martinique – Southern Culinary Region – Fricassée de Chatrou (Martinican creole stewed octopus in a spiced tomato and coconut-style sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 1.5 lb (680 g) octopus, cleaned and cut into bite-size pieces
- 2 tbsp (30 ml) olive oil
- 1 large onion, sliced, approx. 6 oz (170 g)
- 3 cloves garlic, minced, approx. 9 g
- 2 scallions, sliced, approx. 1.5 oz (45 g)
- 1 bell pepper, sliced, approx. 6 oz (170 g)
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 2 tomatoes, chopped, approx. 10 oz (280 g)
- 1/2 cup (120 ml) dry white wine or water
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) water or fish stock
- 1 tsp (1 g) dried thyme or 1 sprig fresh thyme
- 1 bay leaf
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) ground black pepper
- 1 tbsp (15 ml) lime juice
- 2 tbsp (8 g) chopped parsley or chadon beni

Instructions

1. In a heavy skillet or Dutch oven heat the olive oil over medium heat and sauté the onion, garlic, scallions, bell pepper, and optional Scotch bonnet until softened, about 5 minutes. Add the chopped tomatoes and cook down 3–4 minutes, then add the octopus pieces and toss to coat; pour in the white wine (or water) and let reduce 2 minutes.
2. Add the coconut milk, water or fish stock, thyme, and bay leaf, bring to a gentle simmer, cover partially, and cook until the octopus is tender and sauce is slightly reduced, about 30–40 minutes. Season with salt, pepper, and lime juice, stir in chopped parsley, and serve with white rice, boiled green bananas, or bread.