mallorcan style vegetable & bread stew

[Guest guest]

Mallorcan style vegetable & bread stew

 

INGREDIENTS:

3 tablespoons extra-virgin olive oil

1 large sweet onion (such as Vidalia or Maui), finely chopped

1 large green bell pepper, chopped

3 garlic cloves, minced

6 cups coarsely chopped green cabbage (about 1/2 large head)

1 1/2 cups small cauliflower florets (about 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

1/2 teaspoon sweet paprika, preferably Spanish smoked paprika*

3 14-ounce cans vegetable broth

1 cup coarsely chopped fresh spinach leaves

 

8 4x3x1/2-inch slices country-style wheat bread

[i love olive bread with this recipe]

 

Oil-cured black olives

Sliced radishes

 

PREPARATION:

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°F. 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.