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Oktapodi Maratho Krasato (Octopus & Fennel

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      Title: OKTAPODI MARATHO KRASATO (OCTOPUS & FENNEL
 Categories: Greek, Seafood, Main dish, Appetizers
      Yield: 4 Servings
 
      1 md Octopus
      1 md Onion; chopped; *OR*
      5    (scallions; chopped)
    1/3 c  Olive oil
      1 c  Dry red wine
      1 bn Fennel; chopped
      4    Tomatoes (fresh or canned)
           - peeled, seeded & chopped
           Salt & freshly ground pepper
 
  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
 
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