These last four photos are of a different version of stew, served with steak ‘a la plancha’, the only difference being that this time I used leeks, courgettes, green beans, tinned peas and a couple of tomatoes (cut in half and pulp grated into the stew) – – and a touch of chicken stock.
The first one had the following ingredients:
Green beans (1 handful), simmered separately for 7mins
1 tin peas
1 tin chopped tomatoes
1L brik chicken stock, olive oil, salt & pepper
2 large courgettes, chopped (with skin)
3 leeks, chopped
Broccoli, couple of handfuls, broken into smaller florets
Spinach, couple of handfuls (I get mine in a bag, clean and ready cut)
Just fry the chopped leeks in olive oil until soft. Add the chopped, unpeeled courgettes. Continue cooking for 5 minutes. Add the broccoli and stir to incorporate. Add the tinned tomatoes and enough stock to cover. Simmer until the vegetables are cooked to your liking. Add the spinach and cook for a couple of minutes until it starts to wither. Finish off by adding the cooked beans and drained tinned peas. I rather prefer to cook large amounts at once and freeze it into portions, ready for mid-week dinners.
I tried this out this weekend and it was yummy too (if you like veggies as much as I do!). Just fry some onions (or leeks, or both) in olive oil until very soft and transparent (but not coloured). Add the sliced cabbage and the courgettes cut into chunks. Cover and let everything cook gently. Meanwhile, in another pan bring some salted water to the boil and simmer the chopped green beans for about 4-5mins. Strain the beans and add to the cabbage mixture. Add a bit of chicken stock, season to taste, cover and finish off the cooking.
Another possibility, fried leeks, cabbage and courgettes, mixed together with pre-boiled carrots and green beans. Then simply lay your white fish on top (in this case I used cod), cover and simmer gently until the fish is cooked through (about 15 minutes).