CookGo
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Octopus and Onion Tomato Stew

Cost $12, save $8

Source: Recommended by CookGo

  • 30 Min
  • 2 Servings
  • $12

INGREDIENTS

  • Seafood

    • 150g boiled octopus

  • Vegetables

    • 🧅 1/2 onion, sliced
    • 2 eggplants, sliced
    • 1 pack shimeji mushrooms
    • 🧄 1 clove garlic, minced

  • Condiments

    • 1 tbsp olive oil
    • 1 tsp sliced chili
    • 4 basil leaves

  • Sauce Ingredients

    • 200g canned tomatoes
    • 1/3 tsp consomme
    • 🧂 1/2 tsp salt
    • Pinch of pepper
    • 50cc white wine

STEPS

1

Slice the onion into 1cm widths. Cut off the eggplant stems and slice into 1cm widths. Trim the shimeji mushroom roots and separate into bite-sized pieces. Mince the garlic after removing its core.

2

Cut the boiled octopus into bite-sized pieces.

3

Heat olive oil, garlic, and chili in a pot over low heat until fragrant. Add onion, eggplant, and shimeji mushrooms, then sauté over medium heat until the onion becomes translucent.

4

Add the octopus and sauce ingredients (canned tomatoes, consomme, salt, pepper, and white wine). Mix well and simmer over low heat for about 10 minutes.

5

Serve the stew in a dish and garnish with basil leaves.

NUTRIENTS

Per 1 serving

🔥

250

Calories

  • 20g
    Protein
  • 15g
    Carbs
  • 8g
    Fats

đź’ˇ Tips

This dish pairs well with crusty bread or pasta.Use fresh octopus for a more tender texture.Adjust chili quantity based on your spice preference.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.