Ingredients
- 600 – 700 grams frozen octopus
- 120 grams Crack and Co Seafood Chowder Mix
- 250 grams trevally/Ruby/Gem fish (Either one of available fresh fish
- 300g seafood marinara mix
- 2 garlic bread portions
Serves 4 - 5 Persons
Steps
1. Boil the octopus: Cut the 600 - 700 grams frozen octopus thawed and cut into bite-sized pieces. Bring a pot of water to the boil and cook the octopus until tender.
2. Drain and set aside: Drain the octopus and set aside while you start the chowder base.
3. Warm the milk: In a large pot, warm the 750 milliliters milk over medium heat until just below a simmer.
4. Stir in the chowder mix: Whisk in the 120 grams Crack and Co Seafood Chowder Mix gradually to avoid lumps, and cook gently, stirring often, until it starts to thicken.
5. Add the fish and marinara mix: Add the 250 grams of fish, cubed and 300g seafood marinara mix, and simmer until the fish is cooked through and the marinara mix is hot.
6. Add the octopus back in: Stir the boiled octopus back into the pot and heat through for a couple of minutes.
7. Warm the garlic bread and serve: Warm the 2 garlic bread portions in the oven while the chowder finishes, then serve both together, hot.
Notes
Octopus needs its own boil before it goes anywhere near the chowder pot simmering it separately first is what keeps it tender rather than chewy.