Soupe Zourit
The Quirky Foodster Team
Ingredients
- Octopus, cleaned and cut into pieces — 600 g (1.3 lb)
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Tomatoes, chopped — 2
- Carrot, chopped — 1
- Thyme — 1 sprig
- Water — 1.2 L (5 cups)
- Scotch Bonnet pepper, whole — 1
- Vegetable oil — 2 tbsp
- Salt and black pepper, — to taste
Method
- Heat oil in a large pot and sauté the onion and garlic until softened.
- Add the tomatoes and carrot, cooking a few minutes.
- Add the octopus, thyme, water and scotch bonnet.
- Bring to a boil, then reduce heat and simmer gently for 50-60 minutes until the octopus is very tender.
- Season with salt and pepper and remove the scotch bonnet before serving hot.
Introduction: A rich, warming octopus soup, gently spiced and simmered until deeply flavourful.
Cultural Background: This hearty octopus soup makes full use of the Seychelles' bountiful seafood, the octopus simmered slowly until tender in a well-seasoned broth, a comforting dish especially welcome on cooler evenings.
Tips: Simmer the octopus low and slow for the most tender result, as rushing this process can leave it tough. Skim off any foam that rises during the first few minutes of cooking.
Variations: Add a splash of coconut milk for a creamier version; some households add a handful of rice to make it more substantial.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat until warmed through.
Nutrition: Approx. 240 kcal, 26 g protein, 12 g carbohydrate, 10 g fat per serving.
FAQs:
Q: Why does octopus need to simmer for so long?
A: Extended gentle simmering breaks down the octopus's naturally tough texture, resulting in tender, easily eaten pieces.
Q: Can squid be used instead of octopus?
A: Squid cooks much faster and can become rubbery with long simmering, so it isn't a direct substitute for this particular long-cooked soup.
- Octopus, cleaned and cut into pieces — 600 g (1.3 lb)
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Tomatoes, chopped — 2
- Carrot, chopped — 1
- Thyme — 1 sprig
- Water — 1.2 L (5 cups)
- Scotch Bonnet pepper, whole — 1
- Vegetable oil — 2 tbsp
- Salt and black pepper, — to taste
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