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Catalan ‘Bullit’

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1 tablespoon olive oil
1 large onion, finely chopped
½ green or red pepper, deseeded and chopped
1 stick of celery, chopped
225 g/8 oz small new potatoes, scrubbed and cut into bite sized pieces
1 litre/1 ¾ pints water
1 small courgette, diced
125 g/4 oz young green beans, topped and tailed,
or 125 g/4 oz shelled peas (fresh or frozen)
A handful of spinach or Swiss chard, shredded

To finish

2 tablespoons olive oil
3-4 spring onions, finely sliced
4 tablespoons chopped fresh parsley
2 tablespoons chopped fresh marjoram
Grated zest of 1 lemon
1 garlic clove, finely chopped
Salt and pepper

To serve



Serves: 4


1. Warm the oil in a large saucepan or casserole. Add the onion and fry gently for a few minutes. Add the chopped pepper and celery and let everything sizzle until soft but not browned. Add the potatoes, water and 1 teaspoon salt and bring to the boil.

2. Turn down the heat, cover and leave to simmer for 15-20 minutes. Add the courgette and beans and cook for a further 8-10 minutes; stir in the spinach a few minutes before the end of the cooking time. The potatoes should be tender and the consistency of the dish should be midway between a stew and a soup.

3. To finish, just before serving stir in the oil (olive oil is used here both as a seasoning and a thickening), spring onions and herbs, lemon zest and garlic. Bring back to a full boil to amalgamate the oil, then taste and add freshly ground black pepper and extra salt if necessary.

4. For a more substantial dish, poach eggs in the broth: drop them into hollows between the vegetables and spoon hot broth over until the whites set. Accompany with plenty of rough country bread and a bowl of aioli.

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