'Marroccy' Marrow Braised Octopus

You will love this recipe for slow-cooked octopus teamed with the most delicious tomato and bone marrow sauce. Every time you make a tomato or pasta sauce add some bone marrow to it – it is so tasty and unbelievably good for you!

Try this recipe with squid or cuttlefish, or even beef cheeks or oxtail with the meat stripped off, instead of the octopus.

  • 2 tablespoons coconut oil duck fat, tallow or other good quality fat cold-pressed, virgin
  • 1 onions diced
  • 1 celery stalks diced
  • 1 large carrots grated
  • 2 garlic cloves minced
  • dried bay leaf
  • 2 thyme leaves picked
  • 900 g octopus tentacles medium-large
  • 250 mls beef broth (stock)
  • 700 mls tomato passata
  • freshly ground black pepper
  • 8 cherry tomatoes halved
  • 100 g bone marrow chopped (marrow only, no bones)
  • Heat the coconut oil in a large heavy-based saucepan over medium–high heat. Add the onion, celery, carrot, garlic and herbs. Reduce the heat to medium and sauté for 3–5 minutes.
  • Add the octopus and cook for 5 minutes or until the tentacles are opaque.
  • Stir in the broth and passata and season to taste with pepper. Reduce the heat to low and simmer, covered, for about 1 1⁄2 hours, or until tender.
  • Remove the octopus from the sauce, cool slightly and chop into small pieces.
  • Meanwhile, simmer the sauce, uncovered, over low heat for 5–10 minutes or until reduced to a coating consistency. Return the octopus to the sauce along with the cherry tomatoes. Simmer for a further 5 minutes.
  • Heat a small frying pan over high heat. Once very hot, add the bone marrow and cook vigorously for 1 minute, stirring with a wooden spoon. Add the bone marrow and the oils from the pan to the octopus mixture and stir to combine.Notes
  • Seafood (suitable for 12+ months only).
Per Serving
  • CALORIES: 494
  • CARBS: 31g
  • FATS: 42g
  • PROTEIN: 8g


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