This pepper and potato stew is quick and simple to cook, and it can be served as main meal, side dish or even breakfast. That’s right, you can also have it for breakfast with eggs! The trick is in cooking it slowly (but not more than 30 minutes), which makes it caramelized and sweet.
For the stew you need
2 cloves of garlic, smashed and sliced it thinly lengthwise
1 teaspoon fennel seeds
Grated peel of ½ a lemon
1 large Spanish onion, cut in half and sliced thinly lengthwise
3 large peppers, red, yellow or green, washed seeded and cut into lengthwise strips
1 pound ripe tomatoes, cored and diced
Juice of 1 lemon
1 pound small firm yellow potatoes, (Yukon Gold) quartered
1 cup of stock or water
2 tablespoons extra virgin olive oil
Sea salt, to taste
For the cooking procedure click here.
Recipe and photo source: http://www.cookforyourlife.org