Ingredients

2 bell peppers, slice into this strips

2 leeks, white and pale green portion, sliced thin

1 fennel bulb, halved, cored, and thinly sliced -  reserve the fronds for later to garnish

1 medium eggplant, chopped into 1-inch pieces

2 medium zucchini, cut into 1-inch pieces

1 cup sliced mushrooms

5 garlic cloves, minced

4 cups vegetable stock

1 – 28 oz can crushed tomatoes

1 tsp herbs de Provence

1 bay leaf

1 pinch of saffron – if you don’t have saffron you can substitute with a pinch of turmeric

Fresh ground black pepper

1 Nori sheet, chopped or cut into thin, short strips – you may not need the entire sheet

2 Tbsp fresh parsley

Crusty bread, for serving

Instructions

1. In a large stockpot over medium heat saute the bell peppers, leeks, fennel, eggplant, zucchini and mushrooms until tender, about 4-5 minutes.  You may need to add a teaspoon or so of water to prevent sticking to the bottom.  Season with a few grindings of fresh ground pepper. 

2. Add the garlic and saute until fragrant, about 1 minute.

3. Add the vegetable stock, tomatoes, herbs de Provence, bay leaf, and saffron.  Bring to a full simmer and cook until the liquid has reduced slightly, 12 – 15 minutes.

4. Add the Nori, a little bit at a time.  Start with 1 tablespoon and increase from there.  The Nori is what will give the stew that fishy flavor so go easy on it and then taste, you can always add more.  Simmer for 4 minutes as you adjust the seasoning. 

5. Stir in the parsley.  Top with the reserved fennel fronds and serve with the crusty bread.  You definitely want this for dipping up all that delicious liquid!

 Serves 6