Musky octopus soup

Ingredients

• 600 gmusky octopus
• 1tomato, for colour
• 1 clovegarlic
• 1onion
• ½ glass (about 100 ml)white wine
• 1 bunchparsley
• 2 tablespoonsextra-virgin olive oil
• to tastesalt
• to tasteblack pepper
• 1 small piecechilli
• 8 slicesrustic bread

Instructions

1. 1

   Clean the octopus

   Remove the beak, eyes and skin from the musky octopuses.

2. 2

   Rinse and dry

   Wash them thoroughly, then pat them dry.

3. 3

   Cook the aromatics

   Heat 2 tablespoons of oil in a saucepan. Add the chopped tomato, garlic and finely chopped onion, and fry gently.

4. 4

   Add wine

   Add the octopuses, pour in the white wine and let them take on the flavours for a few minutes.

5. 5

   Season and cover

   Season with salt, black pepper and chilli, then cover the pan with a lid.

6. 6

   Simmer until tender

   Cook the octopuses through, adding a very small amount of water if needed.

7. 7

   Stir in parsley

   Just before turning off the heat, when the octopuses are cooked, stir in the chopped parsley.

8. 8

   Assemble the bowls

   Cut the rustic bread into cubes and put 2 slices’ worth in each bowl. Ladle the piping-hot octopus soup over the bread.

9. 9

   Serve straight away

   Serve the soup immediately.

What is musky octopus soup?

Musky octopus, also known as Eledone moschata, is a small cephalopod related to common octopus. This Italian-style soup simmers it with tomato, onion, garlic and white wine, then serves it over bread.

The recipe works by keeping the seasoning simple and letting the seafood and its cooking juices flavour the broth. Rustic bread makes the dish more substantial and catches the liquid in each bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 27g protein, 37g carbs, 9g fat.

The bread supplies most of the carbohydrates, while olive oil contributes much of the fat and the octopus provides most of the protein. For a balanced plate, serve with a simple green salad or cooked vegetables alongside.

The ingredients that shape the broth

Octopus: Clean it carefully and dry it before cooking so excess water does not dilute the pan flavours.

Aromatics: Tomato adds colour, while onion and garlic form the savoury base. White wine brings acidity as the octopus cooks.

Finish: Chopped parsley goes in right at the end to keep its fresh flavour. Chilli, salt and pepper can be adjusted to suit your taste.

Cooking the octopus gently

Searing and simmering: Let the octopus take on the flavours of the aromatics and wine for a few minutes, then cover the pan. The recipe does not specify a cooking time, so use tenderness rather than the clock as your guide.

Moisture: The octopus releases liquid as it cooks. Add only a very small splash of water if the pan looks dry, as the aim is a concentrated soup rather than a watery one.

How to judge doneness

Tenderness: Check a thicker part with a fork; it should be easy to pierce and chew, not rubbery. If it is still firm, continue cooking gently with the lid on.

Broth: The finished cooking juices should be hot and savoury enough to soak into the bread. Stir in the parsley only once the octopus is done.

Choosing bread and serving

Rustic bread: Use sturdy slices that can absorb the broth without immediately falling apart. Cut them into cubes for the bowls, as directed.

Serving: Put 2 slices’ worth of bread in each bowl and ladle the soup over it while piping hot. Serve at once so the bread softens but still has some texture.

Timing and preparation

Prep first: Clean, rinse and dry the octopus before you start the soffritto, and have the onion and tomato chopped and the parsley ready.

No fixed duration: The source recipe gives no total time or exact simmering time. Allow the octopus to cook until tender, checking it as it goes rather than relying on a set number of minutes.

Recipe notes & tips

• Ask your fishmonger to clean the musky octopus if you would rather not remove the beak, eyes and skin yourself.
• Dry the octopus well after rinsing so the pan does not become diluted at the start.
• Keep the water addition small; the octopus releases moisture as it cooks.
• Taste the broth before serving and adjust the salt, pepper and chilli.
• Cut the bread shortly before serving so it does not dry out.

Variations

• More tomato: Add another tomato for a fuller, more colourful broth.
• Milder chilli: Leave out the chilli for a gentler flavour.
• Extra herbs: Add a little more parsley at the end for a fresher finish.
• Toasted bread: Toast the bread cubes before placing them in the bowls for firmer texture.
• More broth: Add a little water during cooking if you prefer a looser soup.

Common mistakes to avoid

• Skipping the cleaning: Remove the beak, eyes and skin before cooking.
• Leaving the octopus wet: Pat it dry after rinsing to avoid adding unwanted water to the pan.
• Adding too much water: Use only a tiny amount if needed so the broth stays flavourful.
• Cooking by the clock alone: Check tenderness, since the recipe does not give a fixed cooking time.
• Adding parsley too early: Stir it in just before turning off the heat to retain its fresh flavour.
• Assembling too soon: Add the hot soup to the bread immediately before serving so the bread does not become overly soft.

How to store

Cool leftovers promptly and store the soup separately from the bread in a covered container in the fridge for up to 2 days. Reheat gently in a saucepan until piping hot, adding a small splash of water if needed; prepare fresh bread for serving.

Frequently asked questions