Majorcan-Style Vegetable And Bread Stew
By á-174942
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 large sweet onion finely chopped (such as Vidalia or Maui)
- 1 large green bell pepper chopped
- 3 garlic cloves minced
- 6 cups coarsely-chopped green cabbage (abt 1/2 large head)
- 1 1/2 cups small cauliflower florets (abt 1/4 small head)
- 2 large tomatoes seeded, chopped
- 2 tablespoons chopped fresh parsley
- 1 1/2 teaspoons chopped fresh thyme
- 1 1/2 teaspoons chopped fresh rosemary
- Salt to taste
- Freshly-ground black pepper to taste
- 1/2 teaspoon sweet paprika see * Note (preferably Spanish smoked paprika)
- 3 cans vegetable broth - (14 oz ea) (or low-salt chicken broth)
- 1 cup coarsely-chopped fresh spinach leaves
- 8 slices country-style wheat bread (4" by 3" by 1/2" ea)
- Oil-cured black olives
- Sliced radishes
Details
Servings 4
Preparation
Step 1
* Note: Available from La Tienda (888-472-1022; tienda.com) or from The Spanish Table (206-682-2827; tablespan.com).
Heat 2 tablespoons oil in heavy large ovenproof pot over high heat. Add onion, bell pepper, and garlic; sauté until golden and beginning to soften, about 7 minutes.
Stir in cabbage and cauliflower; sauté 5 minutes. Add tomatoes, parsley, thyme, and rosemary; sprinkle with salt and pepper. Simmer 5 minutes.
Add paprika and stir 30 seconds. Add broth and bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 20 minutes.
Stir in spinach; simmer uncovered 3 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep refrigerated. Bring to simmer before continuing.)
Preheat oven to 450 degrees. Immerse 4 bread slices in broth in pot. Place remaining 4 bread slices atop broth; press to submerge. Drizzle with remaining 1 tablespoon oil. Bake uncovered 10 minutes.
Serve stew from pot. Pass olives and sliced radishes alongside.
This recipe yields 4 main-course servings.
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