Octopus and Potato Soup

Octopus and Potato Soup

Octopus and Potato Soup is a deliciously hearty and flavorful dish that combines tender octopus with creamy potatoes and aromatic herbs.

This Mediterranean-inspired soup is rich in texture and taste, with the octopus providing a slight chewiness that contrasts beautifully with the smooth potatoes.

The combination of garlic, olive oil, and a splash of white wine creates a savory broth that perfectly complements the seafood. This dish is perfect for a special dinner or as a comforting meal to enjoy on a chilly evening.

Ingredients:

For the Soup:

1 lb octopus, cleaned and cut into bite-sized pieces

3 medium potatoes, peeled and diced

1 medium onion, chopped

3 cloves garlic, minced

1 medium carrot, chopped

2 tablespoons olive oil

1/2 cup dry white wine

4 cups seafood stock (or chicken broth)

2 cups water

1 bay leaf

1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

1 tablespoon lemon juice (optional, for brightening the flavors)

For Garnish (optional):

Crumbled feta cheese or Parmesan cheese

A drizzle of extra virgin olive oil

How to Make:

Prepare the Octopus:

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and carrot, and sauté for 5-7 minutes, or until softened and fragrant.

Add the Octopus:

Add the octopus pieces to the pot and cook for 4-5 minutes, stirring occasionally, until the octopus starts to release its juices and becomes slightly tender.

Deglaze with Wine:

Pour in the white wine, stirring to combine. Let the wine simmer for 2-3 minutes to cook off the alcohol and allow the flavors to meld.

Add the Potatoes and Broth:

Stir in the diced potatoes, seafood stock, and water. Add the bay leaf and thyme. Bring the soup to a simmer and cover the pot. Cook for 30-35 minutes, or until the octopus is tender and the potatoes are fully cooked.

Season the Soup:

Once the potatoes are soft and the octopus is tender, remove the bay leaf and taste the soup. Season with salt and freshly ground black pepper to taste. If you’d like a bit of brightness, stir in a tablespoon of lemon juice.

Serve:

Ladle the Octopus and Potato Soup into bowls and garnish with fresh chopped parsley. You can also drizzle a bit of extra virgin olive oil over the soup for added richness. For a decadent touch, sprinkle crumbled feta cheese or Parmesan on top.

Enjoy:

Serve the soup hot, with some crusty bread on the side to soak up the flavorful broth.

Chef’s Note:

The key to making a tender octopus is to cook it slowly over low heat, which helps break down the muscle fibers and results in a more tender texture. If you don’t have seafood stock, chicken broth is a good alternative, but seafood stock adds a deeper flavor that complements the octopus wonderfully. You can also add other vegetables such as leeks or celery to the soup for extra depth.

If you prefer a smoother texture, you can blend part of the soup, especially the potatoes, before serving. This creates a creamier base for the broth and enhances the overall richness of the dish.

Nutritional Information (per serving, based on 4 servings):

Calories: 320

Protein: 28g

Carbohydrates: 36g

Fat: 10g

Fiber: 6g

Sugar: 4g

Sodium: 750mg

Octopus and Potato Soup is a comforting and flavorful dish that combines the natural sweetness of seafood with the creamy texture of potatoes. The rich broth, infused with herbs and a touch of wine, creates a savory and satisfying meal. This soup is perfect for seafood lovers and anyone looking for a warm, comforting meal with a Mediterranean flair.