Octopus on fennel vegetables

Ingredients for 4 servings:

• 2 fennel bulbs
• 2 bell peppers, yellow
• 2 bell peppers, red
• 2 onions
• 2 garlic cloves
• 1 tomato(s) (firm flesh)
• 4 tomatoes, dried
• 4 pulp arms (150 – 170 g each, pre-cooked)
• 4 tbsp olive oil
• 200 ml white wine
• Sea salt and pepper, black (from the mill)
• 2 shallots
• 1 tbsp olive oil
• 300 ml fish stock
• 75 ml white wine
• Sea salt and pepper
• 1 tsp turmeric powder
• 1 tbsp Noilly Prat
• 25 g butter, cold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Trim the fennel, halve it lengthwise, and set the fennel greens aside. Cut the bell pepper into medium-sized pieces. Peel and finely dice the onion and garlic. Quarter the tomato, remove the core, and cut into bite-sized pieces. Finely chop the sun-dried tomatoes. Heat olive oil in a large pot and fry the fennel vigorously until it browns on the underside. Reduce heat and add the remaining vegetables. Deglaze with white wine, season with sea salt and pepper, add the octopus arms, and cook for about 10-12 minutes over medium heat with the lid closed. For the sauce, peel and finely dice the shallots and sauté in olive oil over medium heat until browned. Deglaze with the fish stock and white wine, season with sea salt, pepper, and turmeric, and simmer for 10-15 minutes. Then add the Noilly Prat. Add the cold butter and blend until fluffy. To serve, divide the fennel and vegetables among plates, place the octopus arms on top, and add the foamed sauce. Garnish with fennel leaves.