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I stumbled upon this pisto stew recipe during my travels through Spain, instantly falling in love with its vibrant flavors. This rustic dish bursts with Mediterranean charm, combining fresh vegetables in a harmonious blend. Whenever I'm craving comfort food with a sunny twist, I whip up this stew. Trust me, once you try it, you'll be hooked! Simple ingredients transform into a hearty meal that'll transport your taste buds straight to a cozy Spanish kitchen. Let's dive into making this delicious one-pot wonder together.
Ingredients for Delicious Pisto Stew
- Olive oil: Adds richness and flavor to the stew, helping to sauté the vegetables and create a delicious base.
- Onion: Provides a savory base flavor and sweetness when cooked down, adding depth to the stew.
- Garlic: Enhances the overall taste of the stew with its aromatic and pungent flavor when sautéed with other ingredients.
- Red bell pepper: Adds a sweet and slightly tangy flavor, as well as vibrant color to the stew.
- Green bell pepper: Offers a fresh and slightly bitter taste, balancing the sweetness of other vegetables in the stew.
- Zucchini: Brings a mild flavor and soft texture to the stew, complementing the other vegetables well.
- Tomatoes: Provide a rich, tangy flavor and help create a thick, hearty base for the stew.
Read more: Mulligatawny Stew
Essential Tools for Making This Stew Recipe
- Knife: Essential for chopping vegetables and preparing ingredients.
- Cutting board: Provides a safe and stable surface for cutting and chopping vegetables.
- Large pot: Used for cooking and simmering the stew ingredients together.
Pisto Stew Recipe
Equipment
- Large pot
- Cutting board
- Knife
Ingredients:
Main Ingredients
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 2 Garlic cloves, minced
- 1 Red bell pepper, chopped
- 1 Green bell pepper, chopped
- 2 Zucchini, chopped
- 4 Tomatoes, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
Read more: Beefless Stew Recipe
Instructions:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and garlic, cook until softened.
- Add the chopped bell peppers and zucchini, cook for another 10 minutes.
- Add the chopped tomatoes, salt, and black pepper. Stir well.
- Reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
- Serve hot with crusty bread or rice.
Notes:
Nutrition value:
Keywords:
Read more: Nikujaga Stew Recipe
Tips for Making Pisto Stew Ahead of Time
Make Ahead Instructions
- You can prepare the pisto stew ahead of time and store it in an airtight container in the refrigerator for up to 3 days.
- When ready to serve, reheat the stew on the stovetop over low heat, stirring occasionally.
Freezing Instructions
- To freeze the pisto stew, let it cool completely before transferring it to a freezer-safe container or resealable bag.
- Label the container with the date and store in the freezer for up to 3 months.
- Thaw the stew overnight in the refrigerator before reheating on the stovetop.
Adding a splash of white wine to the pisto stew can enhance the flavors and give it a subtle depth that elevates the dish.
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