Poulpe Gratinée (Horseradish Seasoned Potato-Gratinated Octopus-Stew In Bordeaux)

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Of all the octopus dishes I prepare regularly, this one ranks at the very top of my list of favorites.
Both the octopus stew and the horseradish-mashed potatoes are delicious enough to serve as a meal by themself, the stew served with a good sour-dough bread, and the potatoes served with a nice leafy-greens salad. However, combined in this wonderful hit of a dish, it makes for a super delicious, beautiful, yet simple to prepare meal.
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Bon Appétit ! Life is Good !
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Preparation :
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: saute 1 ea diced red pepper/yellow pepper and red onion in 2 tblsp EVO

: add 2 lbs cooked, cut octupus (You can use fresh, but for this recipe, I prefer good quality canned in olive oil octopus), season with kosher salt and freshly ground black pepper to taste

: saute for 2 minutes, add 1 tblsp garlic paste, saute another minute

: add 2 ea cup of Bordeaux, 2 cup diced tomatoes and 2 cup tomato sauce

: add 1/2 cup fresh basil, 1 cup chopped cilantro and 1 tblsp dried oregano

: cover and simmer for 15 minutes

: meanwhile, remove flesh from 4 ea large baked potatoes

: add 1 ea whole egg, 4 ea finely sliced scallions, 1 tblsp grated horseradish, 2 ea tblsp EVO, 1/2 tsp dried majoram (optional), kosher salt to taste

: mix until well combined, check/adjust seasoning

: after 15 minutes of slow simmering, check/adjust seasoning and texture of the stew

: sprinkle with panko bread crumbs (If you like your stew more liquid, omit this step)

: distribute the mashed potatoes on top of the stew

: sprinkle with panko crumbs, drizzle generously with EVO

: bake the gratin in a preheated 420F oven until the top is crisp and golden; serves 4

: Poulpe Gratinée (Horseradish Seasoned Potato-Gratinated Octopus-Stew In Bordeaux)

: Poulpe Gratinée (Horseradish Seasoned Potato-Gratinated Octopus-Stew In Bordeaux)

: Poulpe Gratinée (Horseradish Seasoned Potato-Gratinated Octopus-Stew In Bordeaux)

: Poulpe Gratinée (Horseradish Seasoned Potato-Gratinated Octopus-Stew In Bordeaux)

: Poulpe Gratinée (Horseradish Seasoned Potato-Gratinated Octopus-Stew In Bordeaux)

: Poulpe Gratinée (Horseradish Seasoned Potato-Gratinated Octopus-Stew In Bordeaux)

Anything with seafood in it is wonderful.

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By wordsfromanneli on July 21, 2018 at 11:33 pm

Fully agree with you, Anneli 🙂
Life is Good !

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By Hans Susser on July 21, 2018 at 11:50 pm

Excellent … I just did an octopus stew here. I only added potatoes in chunks… I like the topping idea with horseradish.

By sybaritica on July 22, 2018 at 5:59 am

Hi John,
the horseradish makes it so much better 🙂
Life is Good !

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By Hans Susser on July 22, 2018 at 9:07 pm

I tried to ask this question earlier, Hans, but it did not get through. When you say “Bordeaux” obviously you do not mean a fine wine; but do you mean red or white wine, please?

Thank you

By Peter Scrafton on July 24, 2018 at 5:57 pm

Hi Peter,
I answered your previous comment/question before, somehow it does not post, so I copied both your question and my answer below:

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By Hans Susser on July 25, 2018 at 1:30 am

In reply to:What a good idea to use tinned octopus – it saves prep. time.
One question: what kind of Bordeaux should be used – not a premier grand cru classé, of course; but do you use red or while? Presumably red as you use tomatoes, even though it is a fish dish. Lovely recipe!

Peter,
I used red. White would be just as fine, it is a matter of personal preference of the moment,. I have used red or white at different occasions, and the result is equally delicious 🙂
As a general guide line, the wines I use in cooking are the wines I have in the house to drink or serve guests. No “cooking wine” in my kitchen 🙂
Life is good 🙂

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By Hans Susser on July 25, 2018 at 1:29 am

Thank you very much, Hans. My original question and your reply must have got lost in cyberspace, somewhere.

I agree that “cooking wine” (so-called) is awful; and so, if it is not good to drink then it is not good to add to a dish.

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By Peter Scrafton on July 25, 2018 at 3:55 am

If I saw this on a restaurant menu I would immediately close the menu and order this dish! Chef Hans, you have such a repertoire.

By Godfrey on August 4, 2018 at 9:46 am

Thank you Godfrey.
One should hope so, after 5o years in the kitchen and many countries and all continents worked in/on 🙂
Cheers !

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By Hans Susser on October 22, 2018 at 2:25 am

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