Mediterranean Potato Stew

Mediterranean Potato Stew

I wanted something with Mediterranean flavours the other night, something with salty Kalamata olives, so I made this fast and easy veggie stew (sorry the photo isn’t the greatest, I almost forgot to take one). I started with a base of tomatoes and potatoes, seasoned with dill, and then added zucchini, because that’s what I had in the fridge, but I think other veggies would be good too, like green beans, or spinach. 

Now all that’s missing is a table set for two on a yacht anchored on the Aegean Sea…and some baklava…

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Serves 2
Ingredients:

1 pound potatoes, cut into bite-sized pieces (Yukon Gold or another variety of waxy potato)
1 small onion, finely diced
1 clove garlic, crushed to a paste
3/4 cup of crushed or strained tomatoes
1 teaspoon sea salt
1/2 teaspoon dried dill
6 Kalamata olives, pitted and sliced in half lengthwise
1 small zucchini cut into bite-sized pieces (and/or any other vegetable you like)
1 tablespoon olive oil
1 1/2 cups water

Instructions:

Pour olive oil into large pot, turn burner on to low/medium heat.  When oil is hot, toss in onions and cook, stirring occasionally until soft and starting to brown, add garlic and lightly cook.  Add dill, salt, tomatoes, potatoes and water and turn up heat to high and bring to a boil, immediately turn down to medium, to just keep it at a simmer. Cover, and cook until potatoes are soft; approximately 15-20 minutes, adding more water if necessary to keep the potatoes covered. Then add zucchini and olives and cook until just heated through, so the veggies retain some crunch.

Printable version:

Mediterranean Potato Stew

Ingredients

  • 1 pound potatoes cut into bite-sized pieces (Yukon Gold or another variety of waxy potato)
  • 1 small onion finely diced
  • 1 clove garlic crushed to a paste
  • 3/4 cup of crushed or strained tomatoes
  • 1 teaspoon sea salt
  • 1/2 teaspoon dried dill
  • 6 Kalamata olives pitted and sliced in half lengthwise
  • 1 small zucchini cut into bite-sized pieces and/or any other vegetable you like
  • 1 tablespoon olive oil
  • 1 1/2 cups water

Instructions

  1. Pour olive oil into large pot, turn burner on to low/medium heat.
  2. When oil is hot, toss in onions and cook, stirring occasionally until soft and starting to brown, add garlic and lightly cook.
  3. Add dill, salt, tomatoes, potatoes and water and turn up heat to high and bring to a boil, immediately turn down to medium, to just keep it at a simmer.
  4. Cover, and cook until potatoes are soft; approximately 15-20 minutes, adding more water if necessary to keep the potatoes covered.
  5. Add zucchini and olives and cook until just heated through, so the veggies retain some crunch.
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