Edgar Boto, Head Chef of Ibérica Canary Wharf

INGREDIENTS

1 whole octopuses weighing 1.5 kg (600gr when boiled)
200 gr pancetta cubes
600 gr diced potatoes
400 gr diced fennel
2000 gr fish stock
60 gr butter
3 sage leaves
Soup spoon olive oil
Teaspoon of Maldon salt
Teaspoon of table salt

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