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Ingredients
- 1 tablespoon olive oil
- 30 g (1 oz) butter
- 4 large all-purpose potatoes, peeled and cut into large chunks
- 1 onion, chopped
- 1 red capsicum (pepper), roughly chopped
- 1 green capsicum (pepper), roughly chopped
- 440 g (14 oz) tin chopped tomatoes
- 250 ml (9 fl oz/1 cup) vegetable stock
- 2 teaspoons caraway seeds
- 2 teaspoons paprika
Method
1. Heat the olive oil and butter in a large heavy-based saucepan. Add the potatoes and cook over medium heat, turning regularly, until crisp on the edges.
2. Add the onion and red and green capsicum and sauté for 5 minutes. Stir in the tomato, stock, caraway seeds and paprika and season to taste with sea salt and freshly ground black pepper. Simmer, uncovered, for 10 minutes, or until the potatoes are tender.
3. Meanwhile, make the croutons. Cut the crusts off the bread and discard, then cut the bread into small cubes. Heat the oil in a frying pan over medium heat. Add the bread cubes and cook for 2 minutes, or until golden brown and crisp, turning often. Drain on paper towels, scatter over the casserole and serve immediately.
