Green vegetable pistou stew
Green vegetable pistou stewSubscribe to Sainsbury's magazine
Pistou, originating from Provence, is related to pesto and makes a delicious base for this stew; serve with couscous or fish, if you like
- 1 litre vegetable stock or fish stock
- 1 bunch of spring onions
- 2 large or 3-4 medium courgettes (about 450g), roughly diced
- 400g Tenderstem broccoli, chopped
- ½ white cabbage (about 400g), chopped
- 175g frozen broad beans, defrosted and double-podded
- 200g frozen peas, defrosted
- a squeeze of lemon juice, to taste
For the pistou
- 3 x 28g packs basil, leaves picked
- 2 large garlic cloves
- 1 tsp flaked sea salt
- 100ml olive oil
- 40g Parmesan or vegetarian alternative, grated
To serve with couscous (optional)
- 300g couscous
- 400ml hot vegetable stock
- 25g butter
To serve with fish (optional)
- 2-3 tsp olive oil
- 8 x 90g sea bream or mackerel fillets
The pistou will keep in the fridge for 1 day, covered, or can be frozen for up to 1 month.
To make the pistou, first drop the basil leaves into a bowl of boiling water, then remove immediately with a draining spoon; transfer to a bowl of iced water. This will set the bright green colour.
Squeeze the basil dry and chop roughly. Crush the garlic and salt in a pestle and mortar to make a paste; pound in the drained basil. Gradually work in the olive oil to give a thick sauce, then stir in the Parmesan; set aside. You can use a food processor, but don’t over-blend.
In a very large pan, heat the stock until simmering. Finely slice two spring onions for garnish; cut the rest into chunks. Add the courgettes and Tenderstem broccoli, cook uncovered for 2 minutes; add the cabbage. Cook for 1 minute; add the remaining veg and cook, still uncovered, for another few minutes until all the veg are tender. Stir in most of the pistou. Season; add lemon juice to taste.
To serve with couscous, bring the stock to the boil in a saucepan. Stir in the couscous and a pinch of salt, cover with a lid and remove from the heat to stand. Stir through the butter before serving.
If serving with the fish, heat the oil in 2 nonstick frying pans over a high heat and pan-fry the fish skin-side down for 3 minutes. Season, then flip and cook for another 2-3 minutes until flaking. Divide the stew between shallow bowls, then add a fish fillet to each, and finish with an extra spoonful of pistou and a few sliced spring onions.