fbpx
FEATURED RECIPES

Grilled Spanish Octopus & Fennel Confit

Chef Robert Sisca

Grilled Spanish Octopus with Fennel Confit, Native Little Necks & Bouillabaisse Jus

By Corporate Executive Chef Robert Sisca of Garde de la Mar at the Providence G in Providence, Rhode Island.

INGREDIENTS

Octopus:

  • 4-6 lbs. Octopus
  • 1 Onion
  • ½ bunch Celery
  • 3 Carrots
  • 3 oz. Proscuitto
  • 1 Tbs Paprika
  • ½t Tbs Chilli Flakes
  • ½ pint Sherry Vinegar
  • 2 Tbs Salt
  • 1 tsp Pepper
  • Water to cover
  • Parsley

DIRECTIONS

  1. Combine all ingredients in large stock pot and bring to boil. Cook for 30 minutes to 1 hour to make braising liquid. Taste liquid to make sure enough flavour.
  2. Cool liquid a little and add octopus, cook for 1 – 2 hours. Let cool. After cooling, separate into 8 portions and grill when ready to serve.

INGREDIENTS

Confit Fennel & Roasted Fingerlings Potatoes:

  • 1 lb. fingerling potatoes
  • 2 Fennel Bulbs
  • 1 cup water
  • Pinch Saffron
  • tt. Salt & Pepper
  • Thyme

DIRECTIONS

  1. Cut Fennel into ¼ inch strips lengthwise. Combine all ingredients and cook for about 1 hour until tender.
  2. Boil potatoes. Let cool, cut and roast. Season with salt and pepper

INGREDIENTS

Bouillabaisse Broth:

  • 1 onion
  • 4 celery
  • 2 carrot
  • 2 Fennel
  • 5 Garlic cloves
  • 1 Orange peel
  • 2 Tbs butter
  • 2 lb. Fish Scraps
  • 1 Tomato
  • 1 Star Anise
  • 1 Tbs Fennel Seed
  • 1 Tbs Tomato Paste
  • 1 Bunch Thyme
  • 1 Bay Leaf
  • 1 pinch Saffron
  • 1 Tbs Espelette (chili flake)

DIRECTIONS

  1. Heat pan with oil and sear fish scraps until you see a lot of color. Don’t boil fish. Constantly scrape the bottom of pot. Add a little butter to release some fond.
  2.  Remove fish from pan and sweat vegetables. Sweat mirepoix in same pot the fish was in. After 10-15 minutes, add tomato and tomato paste. Cook for another 5 minutes and add fish back to pot
  3. Add Pernod, water to cover and add all spices and salt. Cook for about 4-5hours. Add more fennel seed if needed. After 4 hours, blend with hand blender and bring back to a boil and then strain through a china cap. Reduce by half.
  4. Native Clams: Steam open clams in Bouillabaisse broth.

Learn more about Corporate Executive Chef Robert Sisca at his Chef’s Roll Profile HERE.
If you are you interested in having one of your recipes featured on Chef’s Roll, email your recipe to support@chefsroll.com for consideration.

Copyright 2024 Chef's Roll Inc.