mediterranean saffron stew with rouille
Vegan recipe
This is a vegetarian version of the seafood soups that are classics of Mediterranean cuisine. Three different kinds of potatoes lend their unique earthy flavors to the soup. Top the servings with rouille, the traditional rust-colored, peppery Provençal sauce.
| rouille | |
| ¼ | cup dried bread crumbs |
| 1 | tablespoon water |
| ¼ | cup coarsely chopped jarred roasted red bell pepper |
| 3 | tablespoons extra-virgin olive oil |
| 2 | teaspoons minced fresh red chili, or to taste |
| 2 | teaspoons fresh lemon juice |
| 1 | teaspoon capers, drained and rinsed |
| 2 | cloves garlic, minced |
| 1/8 | teaspoon salt |
| soup | |
| ¼ | teaspoon saffron threads, crushed (see Tip, below) |
| 1 | tablespoon hot water |
| 2 | tablespoons olive oil |
| 1 | cup finely chopped onion |
| 4 | cloves garlic, minced |
| 6 | cups vegetable stock |
| 3 | small red-skinned potatoes (about 6 ounces total), scrubbed and cut into ½-inch dice |
| 1 | Yukon Gold potato (about 8 ounces), scrubbed and cut into ½-inch dice (about 1-½ cups) |
| 1 | small orange-fleshed sweet potato (about 8 ounces), peeled and cut into ½-inch dice (about 1-½ cups) |
| 2 | large tomatoes, peeled and coarsely chopped |
| 1 | carrot, finely chopped |
| 1 | celery stalk, finely chopped |
| 1 | teaspoon minced fresh red chili, or 1/8 teaspoon red pepper flakes, or to taste |
| ½ | teaspoon freshly ground pepper, or to taste |
| ¼ | cup finely chopped fresh flat-leaf parsley |
| ½ | teaspoon salt, or to taste |
TIPS
Saffron, the yellow-orange stigmas of a small purple crocus, is the world's most expensive spice. Each flower provides only three stigmas, which must be handpicked, and it takes fourteen thousand of these to equal 1 ounce of saffron. There is no substitute for its exquisite flavor and earthy aroma. Powdered saffron loses its flavor more readily and can easily be adulterated with less expensive powders like turmeric, so purchase whole saffron threads. Heat releases the flavor, so soak the threads in hot water (or milk, depending on the recipe) before using. Store saffron in an airtight container in a cool, dark place for up to 6 months.
to make the rouille
Put the bread crumbs in a bowl and sprinkle with the water; squeeze until crumbly and dry. Blend the crumbs with all the remaining ingredients in a small food processor or blender, pushing down the sides occasionally, until smooth. Transfer to a covered container and set aside at room temperature to allow the flavors to blend.
to make the soup
Mix the saffron with the hot water; set aside.
Heat the oil in a Dutch oven or large pot over medium heat. Add the onion and garlic; cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the saffron mixture and all the remaining ingredients, except the parsley and salt. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes. Stir in the parsley and salt; taste and adjust the seasoning.
Top each serving with a dollop of rouille.
advance preparation
Refrigerate this soup and the rouille in separate covered containers for up to 5 days. Before serving, bring the rouille to room temperature.