You are cooking: Fremantle Octopus with Potato Leek Soup and Gremolata
calculating... January 1, 2021

Fremantle Octopus with Potato Leek Soup and Gremolata

  • 2 people
  • 20mins
  • 2hrs


  1. Rinse Fremantle Octopus under cold running water. 
  2. Place a medium pot of salted water over high heat and bring it to a boil.
  3. Once your pot comes to a rapid boil, gently lower the Fremantle Octopus into boiling water. Wait for the pot to reach boiling point and reduce to a soft simmer. Cover the pot with a lid and cook for 20 to 25 minutes. 
  4. Pierce the thickest part of the Fremantle Octopus with the help of a sharp paring knife or toothpick. If it goes through without much resistance, your Fremantle Octopus is cooked. Otherwise, cook for another 5 minutes and test again.
  5. Remove your Fremantle Octopus from the pot and cover until cooled down. It is possible to boil the Fremantle Octopus a day before service and keep covered in the fridge until needed.
  6. Place a medium size pot over medium heat. Add in a tablespoon of oil, leeks, and garlic. Stir occasionally and cook for about 5 minutes, until the leeks have softened. 
  7. Add the potatoes and kale into the pot. Stir for another minute. Pour in water or vegetable stock enough to cover the vegetables.
  8. Bring the pot to a boil again and reduce the heat to a simmer. Cook until kale and potatoes are cooked. Add in more water or stock if necessary.
  9. Once cooked, add in the butter, and blend the vegetables. Adjust the seasoning and consistency.
  10. For gremolata, combine parsley, mint, almonds, parmesan, olive oil, and vinegar in a bowl. Mix well.
  11. Place a heavy bottomed pan onto high heat and pour in a tablespoon of oil. Reheat the Steamed Fremantle Octopus for about 1.5 minutes on each side, until golden in colour and reheated all the way through. Season lightly with salt.
  12. To plate, toast a slice of the sourdough and top it with a generous amount of gremolata. Grab a deep dish of your choice and pour in your soup, then transfer your Fremantle Octopus and sourdough. Garnish with extra virgin olive oil and black pepper. Enjoy!
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  • 250g Raw Fremantle Octopus, defrosted
  • 1 medium Leek, chopped
  • 2 cloves garlic, chopped
  • 1 medium Potato, thinly sliced
  • ½ bunch Kale, finely chopped
  • 3tbsp butter
  • ½ bunch Parsley
  • ½ bunch Mint
  • 100g Almonds, roasted and chopped
  • 75g Parmesan, grated
  • 100g Olive Oil, extra virgin
  • 50g Vinegar, white wine
  • Sourdough Bread
  • Vegetable Oil, as needed
  • Salt, to taste
  • Vegetable Stock, optional

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