Sopas Mallorquinas - country stew from Mallorca

• olive oil (aceite de oliva)
• slightly stale country bread (pan duro)
• 500g pork loin (lomo de cerdo) *optional*
• 1 small cabbage (repollo)
• 1 cauliflower (coliflor)
• 2 tomatoes (tomates)
• 4 garlic cloves (dientes de ajo)
• 1 onion (cebolla)
• 1 green pepper (pimiento verde)
• 1 yellow pepper (pimiento amarillo)
• 1 tsp sweet paprika (pimienton dulce)
• 1 tsp hot paprika (pimienton picante)
• fresh parsley (perejil)
• 1 bay leaf (hoja de laurel)
• 3/4 litre of good vegetable stock (caldo de veduras)
• salt (sal)
• freshly ground black pepper (pimienta recién molida negro)

Method

Heat a couple of tablespoons of olive oil in a large pan and add the pork (if using, skip this step if cooking a vegetarian version) which should be chopped into small pieces about 1-2 cms in size; cook for a minute or two over a high heat until starting to brown.

Reduce the heat slightly and add the chopped onion, garlic and peppers (leave the peppers quite chunky, about 3-5 cms) and continue to cook to soften the vegetables without browning.

Grate the tomatoes so the flesh passes through the grater but the skin does not (easier than it sounds!) and add to the pan along with the cabbage (roughly chopped), the cauliflower florets (kept quite chunky) and the paprika then stir together for a minute or so. Season to taste.

Now add the stock (you can use chicken or vegetable stock here) and simmer gently for 15-20 mins or until the vegetables and meat are tender. Check the seasoning again and adjust accordingly.

Slice the bread nice and thinly and arrange it so it covers the bottom and sides of a large casserole dish. Spoon the mixture over the bread until it is covered and leave to stand for 5 minutes then garnish with fresh parsley leaves and some sweet paprika.

Serve this Sopas Mallorquinas at the table in the casserole dish and let everyone help themselves!


Source:

http://www.delicious-spanish-recipes.com/sopas-mallorquinas.html