add 2 ea cup of Bordeaux, 2 cup diced tomatoes and 2 cup tomato sauce
2 comments
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.
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 🙂
ChefsOpinion 
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!
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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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