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1
In small saucepan combine fish stock and raisins.
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2
Bring to a boil, reduce to a simmer and cook, uncovered, until the raisins are plump and light gold in color, about 20 - 25 minutes.
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3
Transfer to a medium bowl and set aside.
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4
In a large skillet heat 2 tablespoons of the olive oil over high heat.
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5
Saute the onion 3 to 5 minutes until translucent and limp.
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6
Add garlic and saute about 30 seconds.
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7
Stir in tomatoes with 1 teaspoon salt and 3/4 teaspoon pepper and cook 2 to 3 minutes.
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8
Remove from pan and set aside.
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9
In same skillet saute peppers in four batches, adding 2 tablespoons of oil for each batch.
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10
The peppers should remain crisp and colorful, like a stir-fry.
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11
Transfer each finished batch to a platter to cool.
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12
Then transfer to the bowl with raisins and stock.
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13
Add the tomato mixture (cooked vegetables can be refrigerated overnight if desired.)
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14
In same skillet, heat the remain 2 tablespoons oil over high heat until almost smoking.
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15
Sprinkle the cleaned octopus with salt and pepper.
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16
Saute octopus, stirring constantly, about 2 minutes.
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17
Add the cooked vegetable mixture, oregano, lime juice and 1/4 teaspoon each of salt and pepper.
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18
Stir and toss well to heat through and to combine the flavors.
