12-31-2006, 05:53 AM
3 1/2 cup Fish Stock see * Note
(or clam juice)
1/2 cup Golden or red raisins
3/4 cup Olive oil
1 med White onion thinly sliced
3 x Garlic cloves chopped
3 x Italian Roma tomatoes peeled, seeded, and julienned
Salt
Freshly-ground black pepper
2 med Red bell peppers seeded, julienned
2 med Yellow bell peppers seeded, julienned
2 med Poblano chiles, stemmed seeded, julienned
2 1/2 lb Octopus blanched, cleaned, cut bite-size pieces
1 bn Cilantro chopped
Juice of 2 limes
In small saucepan combine fish stock and raisins. Bring to a boil, reduce to a simmer and cook, uncovered, until the raisins are plump and light gold in color, about 20 to 25 minutes. Transfer to a medium bowl and set aside. In a large skillet heat 2 tablespoons of the olive oil over high heat. Saute the onion 3 to 5 minutes until translucent and limp. Add garlic and saute about 30 seconds. Stir in tomatoes with 1 teaspoon salt and 3/4 teaspoon pepper and cook 2 to 3 minutes. Remove from pan and set aside. In same skillet saute peppers in four batches, adding 2 tablespoons of oil for each batch.
The peppers should remain crisp and colorful, like a stir-fry. Transfer each finished batch to a platter to cool. Then transfer to the bowl with raisins and stock. Add the tomato mixture (cooked vegetables can be refrigerated overnight if desired.) In same skillet, heat the remaining 2 tablespoons oil over high heat until almost smoking. Sprinkle the cleaned octopus with salt and pepper. Saute octopus, stirring constantly, about 2 minutes. Add the cooked vegetable mixture, cilantro, lime juice and 1/4 teaspoon each of salt and pepper. Stir and toss well to heat through and to combine the flavors. Serve immediately over the Green Rice.
(or clam juice)
1/2 cup Golden or red raisins
3/4 cup Olive oil
1 med White onion thinly sliced
3 x Garlic cloves chopped
3 x Italian Roma tomatoes peeled, seeded, and julienned
Salt
Freshly-ground black pepper
2 med Red bell peppers seeded, julienned
2 med Yellow bell peppers seeded, julienned
2 med Poblano chiles, stemmed seeded, julienned
2 1/2 lb Octopus blanched, cleaned, cut bite-size pieces
1 bn Cilantro chopped
Juice of 2 limes
In small saucepan combine fish stock and raisins. Bring to a boil, reduce to a simmer and cook, uncovered, until the raisins are plump and light gold in color, about 20 to 25 minutes. Transfer to a medium bowl and set aside. In a large skillet heat 2 tablespoons of the olive oil over high heat. Saute the onion 3 to 5 minutes until translucent and limp. Add garlic and saute about 30 seconds. Stir in tomatoes with 1 teaspoon salt and 3/4 teaspoon pepper and cook 2 to 3 minutes. Remove from pan and set aside. In same skillet saute peppers in four batches, adding 2 tablespoons of oil for each batch.
The peppers should remain crisp and colorful, like a stir-fry. Transfer each finished batch to a platter to cool. Then transfer to the bowl with raisins and stock. Add the tomato mixture (cooked vegetables can be refrigerated overnight if desired.) In same skillet, heat the remaining 2 tablespoons oil over high heat until almost smoking. Sprinkle the cleaned octopus with salt and pepper. Saute octopus, stirring constantly, about 2 minutes. Add the cooked vegetable mixture, cilantro, lime juice and 1/4 teaspoon each of salt and pepper. Stir and toss well to heat through and to combine the flavors. Serve immediately over the Green Rice.