Civet Zourite
“Réunion's prized octopus dish: octopus simmered in red wine, tomato, onion, garlic, ginger, thyme, and bay leaf until the wine reduces to a deep-burgundy sauce. French-Creole fusion (civet is a Burgundy braising technique). Served over rice.”
Where it comes from
Civet de zourite is the Réunion seafood signature — French braising technique applied to local octopus. Reflects Réunion's French-colonial heritage and Indian Ocean seafood culture. Served at coastal restaurants on weekends.
On the plate
Lift a piece of octopus — tender, slightly chewy, deeply purple-stained from wine. Clean briny flesh meets concentrated red-wine sauce, tomato acidity, thyme aromatic, slow bird's eye chili heat. Burgundy-glazed.
How it works
Pressure-cooking breaks octopus collagen quickly. Red wine reduction concentrates polyphenols that integrate with octopus glutamates. Browning adds Maillard depth. Long slow simmering integrates flavors.
Variations
Modern civet adds pomegranate syrup. Vegan uses portobello. Civet de cabri uses goat. White wine version is lighter.
On the Palate
Ingredients
Serves 6
How it's made
10 steps · Show ↓50 min active · 130 min waiting
How it's made
10 steps · Show ↓- 129 min
Tenderize 1.2 kg octopus in pressure cooker 25 min. Drain. Cut 3-cm chunks.
- 26 min
Heat 3 tbsp olive oil. Brown octopus 5 min. Remove.
- 39 min
Cook 2 chopped onions 6 min. Add 5 garlic + 2 tbsp ginger + 6 thyme + 2 bay leaves + 1 bird's eye chili. Cook 2 min.
- 46 min
Add 400 ml red wine. Reduce by ⅓ over 5 min.
- 58 min
Add 4 diced tomatoes + 2 tbsp tomato paste. Cook 6 min.
- 61 min
Return octopus + 200 ml water + 1 tsp salt + 1 tsp black pepper.
- 747 min
Cover; simmer 45 min low.
- 816 min
Uncover; reduce 15 min to burgundy coating.
- 93 min
Stir in 1 tbsp olive oil + 2 tbsp parsley + ½ lemon zest. Discard thyme stems and bay leaves.
- 104 min
Serve over white rice with rougail.
