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The ingredients needed to cook Sig's Light Tomato and Shallot Stew:
- Prepare 4-5 shallots, cut into thick rings
- Get 2-3 ripe medium to large tomatoes, chopped
- Get 2 red peppers, chopped
- Get 4 elongated new baby potatoes, cut into chunks
- Use 3 vegetable or chicken stock cubes
- Use 1 small carton passata with basil (tomato sauce)
- Prepare 1/2 tube tomato paste or puree
- Take 2-3 chopped sun dried tomatoes chopped
- Provide For soup seasoning I use
- Provide to taste Freshly chopped or dry ground garlic
- Take Good pinch paprika powder
- Use Pinch cayenne pepper
- Take Pinch salt or saltflakes
- Provide Few sprigs fresh coriander
- Provide You can add either browned off meat or tofu to taste
- You need or try a fish that keeps together rather than flaking apart,
- Use add fish towards, the end but add meat at earlier stage
Instructions to make Sig's Light Tomato and Shallot Stew:
- Cut shallots into rings chop the pepper, add a little oil to soften them on a shallow heat. Add the stock cubes and chopped potatoes, add about 250 ml of water. Bubble away for about 10 to 15 minutes.
- In the meantime add flour to your meat or tofu, brown this of slightly.
- Add the browned meat to the stew if using cook for 20 minutes on low heat adding more water if needed as not to burn or for the stew not to set on bottom of pan. Then add all the tomato ingredients, season the soup. Cook until meat is tender. If using fish add this only about 15 or 20 minutes before serving. Remember to add fluid and adjust the seasoning as and how you like it.
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