Martinique Octopus Creole Stew

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This hearty Creole stew from Martinique, traditionally called chatrou à la créole when made with the islands' locally caught octopus, simmers tender octopus in a fragrant tomato and herb sauce redolent of bell pepper, thyme, and a hint of fiery scotch bonnet. It is the kind of comforting one-pot dish served at family tables across the French Antilles with a side of steamed white rice or boiled yuca.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 14 gFat
• 2.5 gSaturated Fat
• 18 gCarbs
• 4 gFiber
• 8 gSugar
• 50 gProtein
• 720 mgSodium
• 1100 mgPotassium
• 180 mgCalcium
• 8 mgIron
• 45 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the octopus and poaching liquid

• 2 lbs (900 g) fresh octopus, cleaned and beak removed
• 1 small onion, quartered
• 2 bay leaves
• 1 tsp whole black peppercorns

For the Creole base

• 3 tbsp olive oil
• 1 large yellow onion, finely diced
• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 6 cloves garlic, minced
• 1 scotch bonnet pepper, pierced with a knife
• 2 tbsp tomato paste

For the sauce and finishing

• 1 can (14 oz) crushed tomatoes
• 1/2 cup dry white wine
• 1 tsp dried thyme
• 1/2 tsp ground allspice
• 1/3 cup pitted green olives, halved
• 1 tbsp capers, drained
• 1/4 cup fresh parsley, chopped
• Salt and freshly ground black pepper, to taste

Directions

1. Place the cleaned octopus in a large pot with the quartered onion, bay leaves, and peppercorns. Cover with cold water, bring to a boil, then reduce the heat and simmer gently for 40 to 45 minutes until the octopus is fork-tender.
2. Reserve 1 cup of the poaching liquid, drain the octopus, and slice it into 1-inch pieces; discard the aromatics in the poaching pot.
3. Heat the olive oil in a heavy Dutch oven over medium heat. Add the diced yellow onion and cook for 4 to 5 minutes until translucent, then stir in the red and green bell peppers and cook another 5 minutes until softened.
4. Add the minced garlic and the pierced scotch bonnet and cook for 1 minute until fragrant, taking care not to brown the garlic. Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
5. Pour in the white wine and scrape the bottom of the pot to lift any browned bits. Add the crushed tomatoes, thyme, allspice, and a generous pinch of salt and pepper, then simmer the sauce for 10 minutes to let the flavors meld.
6. Add the reserved octopus pieces along with about 3/4 cup of the reserved poaching liquid, just enough to barely cover the octopus. Stir in the olives and capers and simmer gently, uncovered, for 20 minutes until the sauce thickens and infuses the octopus with Creole flavor.
7. Remove the scotch bonnet and bay leaves, taste, and adjust the seasoning with additional salt and pepper. Stir in most of the chopped parsley, reserving a little for garnish, and let the stew rest off the heat for 5 minutes.
8. Serve hot in deep bowls over steamed white rice or with boiled yuca, garnished with the remaining parsley and a wedge of lime.

Cook’s Notes

• Always simmer octopus gently rather than boiling it hard; a slow poach in aromatic water first guarantees tender, non-rubbery results.
• If using frozen octopus, thaw it completely in the refrigerator and pat dry before cooking; many cooks find frozen octopus ends up even more tender than fresh.
• Leave the scotch bonnet whole and pierced so it perfumes the sauce with gentle heat; remove it before serving or warn diners not to bite into it.
• The stew tastes even better the next day once the flavors have married, so consider making it a day in advance and reheating gently.
• For an authentic Martinican flourish, add a small splash of white rhum agricole at the end of cooking alongside, or instead of, the white wine.

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