Title: Octopus And Fennel Casserole
Categories: Aldo's, Italian, Job
Yield: 1 servings

1 lb Octopus legs
1/2 lb Tomatoes; chopped
Fresh rosemary
1 Fennel bulb; chopped
1 lg Onion; chopped
Chopped dill
1/2 pt Fish stock

Gently boil the octopus in water and a little vinegar for a few minutes.
Remove from the water and put aside. Add the chopped onions with some
rosemary and sweat them off. Add the tomatoes, chopped fennel and dill,
stir and simmer. Increase the heat, add some chopped garlic, olive oil and
season.

Add the octopus, a good dash of white wine and the fish stock. Simmer for
twenty minutes before serving.

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