Using larger pieces and cooking the liquid down is the difference here between a stew and soup. Technically this is closer to a “braise”, but it says “stew” to me.
INGREDIENTS:
5 large Chantenay carrots, cleaned and cut into ¾-inch tall rounds, if 2-inches or more in diameter split across the center 2 fennel bulbs, trimmed of fronds, split down the widest part, then cut into 1½-inch lengths, then wedges not more than 1-inch thick at the widest point 8-10 scallions, white part only, trimmed and sliced on a long diagonal 2 large summer squash, ends removed, trimmed into ¾ inch squares (roughly!) 1 medium-small brown or white onion, diced finely 1 bunch Golden Chard, stems removed, cleaned, and cut into ¼-inch dice, leaves cleaned and torn into smallish bite-sized bits ½ cup Italian parsley, stems removed and chopped finely 1 tablespoon fresh marjoram or oregano, chopped 2-4 cloves garlic, minced 1 cup white wine, dry 1 quart vegetable stock Salt and pepper to taste Olive oil as neededMETHOD:
Heat a large 4-5 quart chef’s or straight-sided sauté pan over medium heat.
While the pan heat, toss all the summer squash in a non-reactive bowl with enough olive oil to coat it all.
When the pan is hot, add oil to generously film the pan and let the oil get very hot, just giving off wisps of smoke. Carefully tip in the squash and season, then toss to coat. Sauté until the squash is browned and blistered, but still firm inside. Remove the squash with a slotted spoon and keep warm.
Add the carrots to the pan and sauté until colored golden on the flat surfaces. The carrots will still be firm. Remove to a separate dish from the squash.
Add the fennel, adding oil if needed, and cook until it looks clear and there is little to no color on it. Remove to the bowl with the carrots.
Oil the pan so there is a little still in it, then tip in the onions and garlic. Toss in the chard stems and marjoram or oregano, lower the heat to low, and sauté until tender and fragrant. Keep stirring to prevent the garlic and onions from browning. Season with a little salt and pepper.
Add the carrots and fennel, season with salt and pepper, and add the wine and turn up the heat to medium-high. Simmer the wine and reduce by 50%.
Add the stock and most of the parsley and bring to a simmer. Cover and cook 15 minutes. Remove the top and check the carrots. They should be getting tender. Lower heat to medium. Cook until carrots are just about tender all the way through. Push the vegetables to the side and lay in the drained chard leaves, then cover the leaves with vegetables so they are on the bottom. Cook to wilt them. Scatter the squash chunks over the top of the vegetables, then scatter the scallions and the rest of the parsley over all and cover the pot again. Simmer for 5-8 minutes to just heat the squash chunks.
Remove the top. The stock should be cooked down around to halfway up the vegetables. Taste for seasoning, adjust if needed. Drizzle stew with good bright olive oil and serve.
Chef’s Notes: Serve in a large shallow bowl with a slab of grilled or toasted rustic bread in the bottom of the bowl, or over beans or grains such as farro. You could also add cooked beans to the mix if you wished. Stir in some tapenade to spike the flavor or smear a little on the toast before adding the vegetables and broth.
Serves: 4
Source: Chef Andrew E Cohen
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