Mediterranean Stew

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Mediterranean Stew

Makes 4 - 5 large servings

 

 

4 - 5 red or white potatoes

6 - 9 carrots

2 onions

1/2 - 1 fennel bulb

1/2 - 1 bell pepper

5 roma tomatoes

Handful of good-quality olives

2 - 3 hot chilis (serano, etc)

3 - 4 garlic cloves, minced

3 - 4 sprigs fresh parsley

1 1/2 tsp. Italian or provencial herbs

Salt & pepper to taste

3 Tbsp. olive oil

 

 

 

 

Use a large pot, with narrow sides, if possible. For the

vegetables, chop into large chunks. Place vegetables in the following

order: potatoes, carrot, onion, olives (opt.), fennel, bell pepper,

chilis (use whole peppers, with long slices in sides to release oil

as it cooks), garlic. Add 2 1/2 cups water (enough to mostly cover

potatoes). If using dried herbs, sprinkle over vegetables. Place

parsley (and 4-5 stalks of any of the other fresh herbs) on top,

leaving them whole and unchopped (these will be removed when served).

Add salt and pepper to taste.

 

Cut tomatoes into rounds, and layer over vegetables, being sure to

use enough to completely cover vegetables. Drizzle olive oil over

all, and bring to a simmer. Lower to medium, or just below medium,

and cook covered for 1 hour.

 

When ready to serve, transfer to a large serving bowl and remove

fresh herbs. Large shallow bowls are best. Serve with rustic bread.