by Antonio Carluccio and Gennaro Contaldo

It's something of an Italian Christmas Eve tradition to feast on this fish stew. And it's done in 30 minutes!

Main course


Octopus can be tough if not tenderised before cooking. The traditional way to tenderise the meat is to hurl it against rocks; an easier method is to simmer it for an hour. After pre-cooking, grill or stew the octopus until tender. Rice with octopus is a popular fried dish from Portugal, or try stewing it in Elizabeth David's Genoese fish stew or burrida.