Vegetarian Spanish stew recipe, with an Eden seasonal twist
March 5, 2011
Author: Hannah
Have you tried the warming vegetarian stew we’re serving up in our Mediterranean Biome? Eden chef Tony Trenerry shares his secret recipe.
Ingredients (for 8 people):
- 15ml olive oil
- 125g white onions, diced
- 10g garlic, chopped
- 125g courgette, diced
- 50g celery, diced (1/2 cooked)
- 375g potato, diced (cooked)
- 125g swede, diced (cooked)
- 50g celeriac, diced (1/2 cooked)
- 25g spinach, roughly chopped
- 50g red pepper, diced
- 375g canned chick peas
- 250g canned chopped tomatoes
- 250g canned tomato sauce (passata style)
- 375ml vegetable stock
- 50ml white wine
- 15g chopped parsley
- 10g chopped oregano
- 5g dried red chilli flakes
- 5g cinnamon
- Pinch salt
- Pinch milled black pepper
- 80g Parmesan cheese (or Pecorino Romano made with vegetable rennet), grated to serve on top
Method:
- Heat the olive oil in a large pan, sauté the onions and garlic until they soften.
- Add all the (non-canned) vegetables and cook for a further five minutes.
- Add the remaining ingredients and simmer for 20 minutes.
- Add seasoning to taste.
- To serve, sprinkle grated Parmesan or Pecorino on the top.
- Comments:
- 28 comments
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- Food, Mediterranean Biome
28 responses to Vegetarian Spanish stew recipe, with an Eden seasonal twist
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When we visited the Med Biome on Sun 7th May we had a Spicy Fish Stew which was absolutely delicious. Any chance you could let me have the recipe please.
I also had a slice of delicious Lemon Polenta Cake in the cafe and would love the recipe for this also.
Hope to hear soon. Many thanks
We will definitely be back again next year to see all we missed out on this time. A fantastic and interesting day out. Well done all !!!
If you get the Fish stew recipe, would you please forward it to me too! Lovely!! Michelle
We really enjoyed the fish stew too – I just came on to the website hoping to find it! Please post it
I telephoned the Eden Project this morning and asked them for the recipe and less than an hour later they responded with it. So here it is folks:
Catalan fish stew – Serves 6
Ingredients
• 50ml olive oil
• 100g Spanish onion, chopped
• 100g fennel bulbs, chopped
• 500g cooked diced potato
• 20g red chilli, finely chopped
• 15g fennel seeds, ground
• 20g garlic, crushed
• 15g sweet paprika powder
• 10g fresh thyme leaves
• 10g turmeric
• 3 fresh bay leaves
• 200g plum tomatoes
• 100ml/3½ fl oz fish stock or water
• 100ml/5 fl oz white wine
• 500g/firm white fish
• 100g/3½ oz toasted almonds, ground
To serve
• 1 lemon, cut into wedges
Preparation method
1. Heat the olive oil in a large pan and sauté the onions, fennel, chilli, ground fennel seeds and garlic for a few minutes.
2. Add the paprika, thyme, turmeric, bay leaves and tomatoes and cook until reduced to a thickish sauce.
3. Add the fish stock and white wine and bring to a simmer.
4. Add diced potatoes, simmer for 5 mins.
5. Put the fish pieces into the stew and stir in the almonds.
6. Heat for a minute or two and serve with wedges of lemon.
Fantastic, this stew is delicious. Had it during half term week, and even the kids enjoyed it.
I absolutly ADORED the vegan ‘cornish vegatable hotpot’ that i had yesterday (9/08/11) at the eden project. (it was in the cafe near the visitors centre i think) I’m searching desperatly for the recipe as I’v just turned vegan and it was beautiful! Is there any chance i could have the recipe?
Does anyone have the recipe for the delicious Walnut/cheese Pie from the Eden Project.
We were there June this year. Many thanks
Julie, we’ve included the recipe on our blog at http://www.edenproject.com/blog/index.php/2011/10/cornish-blue-and-walnut-savoury-cheesecake-recipe/
Thanks for the idea!
So enjoyed our visit to the project last week, lunch and afternoon tea, both such a treat. please could you send recipe for beef chilli with winter vegetables so I can try to reproduce!!!!
Many thanks
Sue Andrews
Perhps Eden should produce their own recipe book as demand seems to be constat for various meals!!
I’d like to second the suggestion that Eden should project their own recipe book. I would certainly buy a copy
NO PARMESAN IS VEGETARIAN!
it has animal rennet in the cheese to help it solidify! never eat parmesan unless it advertises it as vegetarian. (although it will have a soft texture and completely different taste)
Rosie – Sainsburys do a vegetarian hard cheese in their basics range. It’s as good a vegetarian parmesan as you’ll get.
Thanks for the recipe, very nice. I would buy an Eden Project Cook Book for sure
Why does this ‘vegetarian’ recipe have parmesan as an ingredient?
The parmesan is “the icing on the cake’ Try it without the cheese and just taste the difference. I like a little Gruyere cheese mixed with parmesan
Why not substitute the parmesan with tofu protein made in Devon, and make the vegetarian recipe just as delicious, but fit for Vegans,
Although I am a fairly easy going cook would it be possible to change the grams when it comes to spices etc into spoonfuls!!
Good point Penny – we’ll make sure we write these more helpfully. We’re often reducing them down from enormous quantities that our chefs prepare for visitors, but we can see that spoonfuls are much easier to work with!
Hi Hanna, maybe you could think about substituting the permesan for a cheddar to make the recipe vegetarian. Parmesan is made using animal rennet. Natural rennet is extracted from the inner mucosa of the fourth stomach chamber (the abomasum) of slaughtered young, unweaned calves.
Tried this recipe as was cooking for two vegetarian’s as well as six other people did it as a starter it went down a treat everyone said how good it was asked for the recipe. i will certainly do this again.
Vegetarian Spanish Stew – I have cooked this for my vegan friends and use vegan cheese from Holland & Barret
Eden Recipe Book – yeh! I second that emotion!!
With reference to your Vegetarian Stew – it is not. Parmesan cheese is NOT vegetarian as the rennet used comes from bull calves. The recipe does not need the cheese.
Regards
Thanks for pointing this out. Our chefs do in fact make this recipe with Pecorino Romano that’s produced with vegetable rennet. We’ve added into the recipe that this is a suitable alternative.
Delicious. I will be making this again and I am sure it will become a family favourite.
Hi. What should this be served with please? Bread,rice, cous cous…???
Crusty bread is our chef’s favourite accompaniment, especially for a lunch. But try saffron rice, cous cous, bulgar wheat or even quinoa for a more substantial dinner.
What exactly is spanish about this stew? The cheese (not veggie) is even Italian!!!!!!
Not at all authentic!