International maritime stews

Vegetarian Journal, March-April, 2003 by Nancy Berkoff

6) If you don't have time to hassle with saffron or prepare a special broth, here's an idea for a fast seaside stew. In a medium pot, combine 2 cans (about 8 ounces each) of chopped tomatoes. Finely chop 1 large carrot (about 1/2 cup) and 1/4 cup each celery and onions. Add a bay leaf, cover, and allow to simmer for 20 minutes or microwave on HIGH for 5 minutes.

You now have the makings of a provencale stew. Add 1/4 cup sliced black olives, 1 teaspoon dried dill, and a sprinkle of garlic powder. Spoon this over steamed potatoes or tofu for an aromatic entree.