- Rinse Fremantle Octopus under cold running water.
- Place a medium pot of salted water over high heat and bring it to a boil.
- 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.
- 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.
- 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.
- 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.
- Add the potatoes and kale into the pot. Stir for another minute. Pour in water or vegetable stock enough to cover the vegetables.
- 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.
- Once cooked, add in the butter, and blend the vegetables. Adjust the seasoning and consistency.
- For gremolata, combine parsley, mint, almonds, parmesan, olive oil, and vinegar in a bowl. Mix well.
- 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.
- 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!
