📝 About This Recipe
Transport your senses to the shores of Martinique and Guadeloupe with this authentic Chatrou, a soul-warming octopus stew that defines French Antillean comfort food. Tenderized octopus is slow-simmered in a vibrant, aromatic base of 'cives' (scallions), thyme, and the heat of a Scotch Bonnet pepper, all balanced by a touch of tomato and lime. This dish is a masterclass in Creole layering, offering a deep, savory umami profile that captures the essence of the Caribbean sea.
🥗 Ingredients
The Octopus
- 2.5 lbs Fresh or Frozen Octopus (cleaned and beak removed; frozen is actually preferred for tenderness)
- 2 pieces Lime (halved for cleaning and marinating)
- 2 tablespoons White Vinegar (for rinsing)
The Aromatic Base (The 'Saisonnement')
- 6 pieces Scallions (Cives) (finely chopped, both white and green parts)
- 1 large Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced or crushed)
- 1 inch Fresh Ginger (grated)
- 4 sprigs Fresh Thyme (leaves stripped)
- 1 piece Scotch Bonnet or Habanero Pepper (kept whole to avoid excessive heat)
The Stewing Liquid
- 1 tablespoon Tomato Paste
- 2 medium Fresh Tomatoes (diced small)
- 3 pieces Allspice Berries (crushed)
- 3 tablespoons Vegetable Oil (for sautéing)
- 1.5 cups Water (or as needed)
- to taste Salt and Freshly Ground Black Pepper
- 1/4 cup Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Thoroughly rinse the octopus under cold water. Rub the tentacles with lime halves and vinegar to remove any residual slime, then rinse again. Cut the octopus into bite-sized pieces (about 1-2 inches), keeping in mind they will shrink significantly during cooking.
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2
In a large bowl, toss the octopus pieces with the juice of one lime, half of the minced garlic, and a pinch of salt. Let it marinate for at least 20 minutes.
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3
Place the octopus pieces in a dry, heavy-bottomed pot or Dutch oven over medium heat. Cover and let the octopus release its own liquid. Cook for about 10-15 minutes until the liquid has evaporated and the octopus has turned a beautiful pinkish-purple hue.
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4
Remove the octopus from the pot and set aside. Wipe the pot clean.
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5
Heat the vegetable oil in the same pot over medium heat. Add the onions and scallions (cives), sautéing until soft and translucent, about 5 minutes.
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6
Stir in the remaining garlic, ginger, and thyme. Cook for another 2 minutes until fragrant, being careful not to burn the garlic.
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7
Add the tomato paste and diced tomatoes. Cook for 5 minutes, stirring frequently, until the tomatoes break down into a thick sauce.
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8
Return the octopus to the pot. Add the crushed allspice and stir well to coat the meat in the aromatic base.
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9
Pour in the water (it should just barely cover the octopus). Place the whole Scotch Bonnet pepper on top—do not cut it if you want flavor without extreme heat.
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10
Bring to a gentle boil, then reduce the heat to low. Cover tightly and simmer for 45-60 minutes. The octopus is done when a knife slides into the thickest part of a tentacle with no resistance.
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11
Once tender, remove the lid. If the sauce is too thin, increase the heat to medium-high for 5 minutes to reduce and thicken the gravy to your liking.
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12
Remove the whole Scotch Bonnet pepper. Taste and adjust seasoning with salt, pepper, and a final squeeze of lime juice.
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13
Garnish with fresh parsley and serve hot.
💡 Chef's Tips
Using frozen octopus is a secret chef's trick; the freezing process breaks down the tough fibers, ensuring a much more tender result than fresh. If using fresh octopus, you can tenderize it by blanching it in boiling water three times for 30 seconds each before starting the recipe. Never salt the octopus too early in the boiling process, as this can toughen the skin; wait until the stewing phase. For a richer sauce, some Creole cooks add a tablespoon of dark rum or a splash of red wine during the tomato reduction phase. To control the heat, keep the Scotch Bonnet whole; if you love spice, prick the pepper with a needle once before adding it to the pot.
🍽️ Serving Suggestions
Serve over a bed of fluffy white jasmine rice or traditional 'Riz et Pois' (Rice and Peas). Pair with boiled green bananas or 'Dachine' (Taro root) for a truly authentic French Antillean experience. Accompany with a side of 'Chien Sauce' (a spicy Creole vinaigrette) for an extra zesty kick. A glass of chilled Ti' Punch (white rhum agricole, lime, and cane syrup) is the classic beverage pairing. A simple side of sliced avocado helps balance the rich, spicy flavors of the stew.