Preparation time is 15minutes
Cook time is 55minutes
Total time is 1hours 10minutes
Serve is for 4 people
Estimated cost per serve is 4.85 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 6tablespoons olive oil (save 2 tbs for drizzling)
- 125grams Niçoise olives
- 2tablespoons parsley, chopped
- 1 slices crusty bread (to serve)
- 1 pinch salt
- 1 pinch pepper
- 1 red onion, sliced
- 4 cloves garlic, chopped
- 2teaspoons ground coriander
- 1tablespoons thyme, chopped
- 1 fennel bulb, trimmed and sliced
- 1 red capsicum, cored, deseeded and sliced
- 500grams vine-ripened tomatoes, diced
- 1 1/4 cup vegetable stock
Nutrition per serving
1610kJ / 385Cal
1610 Kilojoules or 385 Calories
19% of daily energy intake*
Protein
5.4grams
Fat
32.5grams
Carbs
18.5grams
Sugars
11.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Heat the oil in a large saucepan and gently fry the onion, garlic, coriander and thyme, stirring frequently, for 5 minutes until the onion is softened. Add the fennel and red pepper and cook, stirring frequently, for 10 minutes until softened.
Step 2 of 5
Stir in the tomatoes and stock and season to taste with salt and pepper. Bring to the boil, then reduce the heat, cover and simmer gently for 30 minutes.
Step 3 of 5
Add the olives and parsley to the pan and simmer, uncovered, for a further 10 minutes.
Step 4 of 5
Meanwhile, heat a ridged griddle pan until hot and cook the bread slices until toasted and lightly charred on both sides. Drizzle liberally with oil.
Step 5 of 5
Serve the stew hot with the toasted bread slices.
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