OKTAPODI MARATHO KRASATO (OCTOPUS & FENNEL

      Title: OKTAPODI MARATHO KRASATO (OCTOPUS & FENNEL
  Categories: Greek, Seafood, Appetizers
       Yield: 4 Servings
  
            Karen Mintzias
       1 md Octopus
       1 md Onion; chopped; *OR*
       5    (scallions; chopped)
     1/3 c  Olive oil
       1 c  Dry red wine
       1 bn Fennel; chopped
       4    Tomatoes (fresh or canned)
            - peeled, seeded & chopped
            Salt & freshly ground pepper
  
   Beat, pound and rub the octopus from 20 to 30 minutes on a rough stone
   surface.  The octopus will feel softer and will secrete a grayish
   liquid after pounding. Wash thoroughly, then drain and cook in a
   covered pan without adding water until the octopus turns bright
   pink-red and feels tender.  Using a sharp knife, cut into rounds the
   width of a small finger. Heat the oil in a tsikali or any pot, add
   the onion, and cook until translucent and soft.  Add the round
   octopus slices to the onion and pour in the wine, and simmer for 15
   minutes. Put the fennel and tomatoes on top of the octopus, season
   with salt and pepper to taste, and give the pot a good shake to mix.
   Cover and simmer until the octopus is fork-tender (approximately 45
   to 50 minutes).  Serve warm or cold.
   
   From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
   Books, New York.
   
   Typed for you by Karen Mintzias
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