I’ve written earlier than about issues that really feel good, akin to a shower on the good temperature. To this listing I’m now including making a stew after an autumnal stroll, and the tearing and dunking of fine bread right into a steaming bowl of mentioned stew. In fact, the stew must be good, too – not too brothy or gentle, and it wants to take a seat within the abdomen radiating away, however not so heavy as to place you straight to sleep. I feel at present’s stew, sweetly spiced and generously flavoured with a few of my favorite elements, could be that “just-right stew”.
Fennel, artichoke, potato and kalamata olive stew
Prep 15 min
Cook dinner 50 min
Serves 4
7 tbsp extra-virgin olive oil
1 massive fennel bulb (400g), trimmed, fronds reserved, then reduce lengthways into ½cm-thick slices
6 fats garlic cloves, peeled and thinly sliced
1½ tsp positive sea salt
150ml white wine
2 tsp candy smoked paprika
400g tin chopped tomatoes – I like Mutti’s polpa
350g new potatoes, halved (or quartered, if massive)
400g tin chickpeas, drained
160g drained jarred artichokes, from a 280g jar, sliced
100g pitted kalamata olives
30g flat-leaf parsley, leaves and tender stalks, finely chopped
Good baguette, to serve
Put the oil in a big pot on a medium warmth and, when scorching, add the sliced fennel and cook dinner, stirring sometimes, for quarter-hour, till colored and softening. Stir within the garlic and salt, cook dinner for 5 minutes extra, then add the wine and go away it to bubble away for a few minutes.
Add the paprika, tomatoes, potatoes, chickpeas and 200ml water, then cowl the pan and go away to cook dinner for 20 minutes, till the potatoes are tender. Stir within the sliced artichokes, olives and 250ml water, cook dinner for one more 5 minutes, then take off the warmth; add extra water, if want be, to make it as stewy as you prefer it.
Stir via the chopped parsley, then serve in shallow bowls topped with the reserved fennel fronds, if you happen to like, with a crusty baguette on the aspect.
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