coarse salt and freshly ground black pepper, to taste
pinch piment d'espelette
200 g celery, strung, cut into 3/16" dice
100 g onion, peeled, cut into 3/16" dice
400 g tomatoes, peeled, cut into wedges, cored, and seeded
20 g “instant” tapioca
250 ml chicken stock
Recipe preparation steps
Heat the oil in a saucepan over medium heat. Sweat the celery and onion for 4 or 5 minutes without coloring. Add the tomatoes, thyme, bay, salt, and both peppers. Lower heat and stew lightly for about 10 minutes.
In the meantime, put the stock and tapioca together in a small saucepan. Let the tapioca soak for 5 minutes. Bring the mixture to a strong boil. Remove the saucepan from the heat, cover, and set aside so the mixture thickens.
When the tomatoes are cooked, add the tapioca mixture to the same saucepan with the tomatoes and gently mix. Check for salt.