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OCTOPUS WITH BOILED CRAYFISH – 52 Times
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OCTOPUS WITH BOILED CRAYFISH

An octopus cooked in fish broth has a delicious taste and aroma. You can serve it with bulgur and vegetables of your taste.

Ingredients

  • 4 bigger octopus tentacles
  • 4 crayfish
    1.  

 

FOR THE BROTH
  • 60g white fish
  • 15g shrimp shells
  • 2 garlic cloves
  • 60g carrots
  • 60g onions
  • 30g celery stalks
  • Salt, pepper
  • Pinch of saffron
  • 15ml oil
  • 1 l water
  • Pinch of green tea
  • 1 grated lime zest
  • Bulgur wheat
  • Vegetables of your taste

 

Servings:4Level:average

1. Firstly, prepare the fish broth. Chop the fish, garlic, carrots, onions, celery and spread them on the baking tray. Place the shrimp shells to one side on the baking tray and season all with the spices and oil. Roast in the oven at 200° C for 15-20 minutes until the vegetables are brown.

2. In a pot add all of the roasted broth ingredients and pour in the cold water. Bring it to the boil, season with the saffron and cook it for 45 minutes. Then add the green tea and leave it to simmer for 5 minutes. Strain the broth.

3. Place the octopus tentacles into the strained boiling broth and boil them for around 15-20 minutes. A few minutes before the end of cooking add the crayfish and boil for the rest of the time.

4. Serve the octopus with cooked bulgur and vegetables of your taste, for example, cherry tomatoes and greens.

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OCTOPUS WITH BOILED CRAYFISH