Spanish Vegetable Stew

Potaje de Verduras is a hearty vegetable stew originating from Spain, filled with a multitude of flavors and nutrients that can be made in just 40 minutes. Pair it with a bottle of Spanish wine for a comforting and tasty meal.

The ingredients for the stew can be adjusted to your preference or what's available, but traditionally it's made with onions, garlic, bell peppers, carrots, mushrooms, tomatoes, and potatoes.

What makes this stew truly unique is the thickener, a mixture of garlic, slices of baguette, saffron, and parsley, that not only gives it a thicker consistency but also enhances the flavor.

Some tips for making this recipe: This stew can be stored for up to 5 days in the refrigerator or 3 months in the freezer. Just add some water when reheating as the thickener will soak up most of the liquid.

For the saffron in this recipe, choose whole threads from Golden Saffron so you can measure the amount called for.

Cut the firmer vegetables smaller so they finish with the softer ones. If you want a stew that thickens from its legumes, try Spanish red lentil stew.

How to Make Spanish Vegetable Stew

1. Chop an onion roughly, thinly slice 4 cloves of garlic, and cut bell peppers into small, bite-sized pieces. Thinly slice a peeled carrot and slice cleaned mushrooms into 1/4 inch thick slices.
2. Heat a stock pot over medium-high heat and add 1/4 cup of extra virgin olive oil. After a minute, add the chopped vegetables and mix with the oil. After 5 minutes, once the vegetables are lightly sautéed, add paprika, thyme, and sherry vinegar. Quickly mix everything together and then add 2 finely grated tomatoes. Simmer for a few minutes until the grated tomatoes have thickened.
3. While the stew is simmering, cut peeled potatoes into small 1/2 inch thick pieces. Once the grated tomatoes have thickened, add the potatoes and season with sea salt and black pepper. Mix everything together and add enough cold water to cover the ingredients by 1/2 inch. Then, add bay leaves.
4. Bring the water to a boil, then place a lid on the stock pot and reduce the heat to low-medium. In a separate small fry pan, heat 2 tablespoons of extra virgin olive oil over medium heat. Cut baguette slices into small squares and remove the skins from 2 cloves of garlic. Add the garlic and baguette pieces to the pan and mix continuously for 3 minutes or until golden.
5. Place the fried garlic and baguette pieces in a mortar along with saffron, chopped parsley, and a pinch of sea salt. Use a pestle to pound everything down into a paste-like texture.
6. After simmering the stew for 20 minutes and the potatoes are fully cooked, add the garlic and bread paste and mix well. Then, remove from heat. Transfer the stew to shallow bowls and garnish with fresh parsley. Serve and enjoy!

Serve in bowls with homemade saffron bread to catch the broth. Taste the liquid before adding extra salt at the table.