This Spanish Poor Man’s Vegetable Stew, known as Guiso de Verduras a lo Pobre, is what the humble Spanish kitchen is all about. We’re talking a ton of great flavors, simple ingredients and done in about 40 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine for a complete meal.
To make this recipe, I used a combination of onions, garlic, bell peppers, tomatoes and potatoes. Of course, you can mix it up and use whatever vegetables you like or whatever you have on hand.
What thickens this stew, is a paste made by frying slices of baguette and garlic in olive oil. I used a mortar & pestle to pound down on the ingredients to create the paste. If you don’t have a mortar & pestle, you can also use a food processor, hand blender or even a nutribullet.
TIPS & TRICKS to Make this Recipe: This stew will hold for up to 3 to 4 days in the fridge and up to 3 months in the freezer. When reheating, add in more liquid as needed to ensure the stew is not too thick.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH OLIVE OIL I USED (10% OFF Your Order with Coupon ONAFORK)
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Watch the Video Below on How to Make this Spanish Poor Man’s Vegetable Stew
Spanish Poor Man's Vegetable Stew
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 2 slices baguette 1 inch / 2.50 cm thick each
- 1 onion
- 8 cloves garlic
- 1 red bell pepper
- 1 green bell pepper
- 1 1/4 tsp sweet smoked Spanish paprika 3 grams
- 2 tomatoes
- 3 potatoes 1.5 lbs / 700 grams
- 3 cups water 720 ml
- 4 cage-free organic eggs
- 2 bay leaves
- 2 tbsp chopped fresh parsley 8 grams
- sea salt & black pepper
- fresh parsley for garnish
Instructions
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Heat a stock pot with a medium heat and add in the olive oil
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After a couple of minutes add in the slices of baguette and 4 whole cloves of garlic (skins removed), fry for 3 to 4 minutes or until golden fried all around
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In the meantime, roughly chop the onion, roughly chop 4 cloves of garlic and cut the bell peppers into bite-size pieces
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Once the slices of baguette and cloves of garlic are golden fried, transfer into a mortar and set aside
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Using the same pan with the same heat, add in the chopped vegetables, mix every 1 to 2 minutes so everything evenly sautes
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While the vegetables are cooking, cut the potatoes (peeled) into bite-size pieces that are 2 cm thick (3/4 inch)
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After 5 to 6 minutes and the vegetables are lightly sauteed, add in the paprika, quickly mix together, then add in the tomatoes finely grated, mix together and then simmer without mixing
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Once the grated tomato has slightly thickened, about 4 minutes, add in the chopped potatoes and season generously with sea salt & black pepper, mix together, then add in the water (just enough to cover the ingredients), add in the bay leaves and turn it up to a high heat
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While the water is heating move back to the mortar with the fried bread and garlic, add in the chopped parsley and a pinch of sea salt, using a pestle pound down on the ingredients until you get a paste-like texture
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Once the water comes to a boil in the stock pot, add in the bread and garlic paste, mix together until well mixed, then place a lid on the stock pot and lower to a low-medium heat
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After 15 to 20 minutes and the potatoes are just cooked through (you can pierce with a toothpick to ensure they are done), crack in the eggs, all evenly spaced out, place the lid back on the stock pot and simmer for 3 to 4 minutes or until the eggs whites are set but the yollks are still slightly creamy, then remove from the heat
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Transfer into shallow bowls and garnish with fresh parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to Make this Recipe (10% OFF Your Order with Coupon ONAFORK)
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