Octopus Salad with Fennel and Celery

Serves 6

2 medium bulbs fennel, without the stalks
6 celery stalks, thinly sliced
2 lbs frozen octopus (can substitute shrimp or squid or a combination of)
2 cloves garlic, minced
1/2 cup olive oil
1/4 cup fresh lemon juice
1/2 bunch fresh oregano
1/3 cup chopped flat-leaf parsley

• Halve fennel lengthwise, then slice thinly crosswise, about 1/4 inch thick.
• Remove and discard head of the octopus.  Cut tentacle into 1 inch pieces. Cover octopus with water.
• Simmer uncovered for 45 minutes or until tender. Strain into a colander and cool.
• Transfer to a bowl and mix with remaining ingredients.  Let flavors combine for at least 30 minutes or overnight before serving. Season with salt.