Try this Octopus And Fennel Casserole recipe, or contribute your own.
Suggest a better descriptionGently boil the octopus in water and a little vinegar for a few minutes. Remove from the water and put aside. Add the chopped onions with some rosemary and sweat them off. Add the tomatoes, chopped fennel and dill, stir and simmer. Increase the heat, add some chopped garlic, olive oil and season. Add the octopus, a good dash of white wine and the fish stock. Simmer for twenty minutes before serving. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (1249g) | ||
Recipe Makes: 1 | ||
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Calories: 564 | ||
Calories from Fat: 68 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 217.4mg | 67 % | |
Sodium 1531.2mg | 53 % | |
Potassium 3563.8mg | 94 % | |
Total Carbohydrate 46g | 14 % | |
Dietary Fiber 11.8g | 47 % | |
Sugars, other 34.2g | ||
Protein 78.1g | 112 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 564
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