Vegetable stew

Vegetable stew is very common in Puglia, but also in Basilicata and in the rest of the south. You can make it in winter and serve it hot and soup-like, or in summer, making it less soupy and served cold on a slice of homemade bread. We like both versions! In addition, it's a dish which lends itself to customization: if you have a sweet pepper or aubergine in the fridge don't hesitate to add them! The Italian name for this stew is 'ciambotta' which seems to refer to the Puglian fish stew variant. Apparently, American soldiers arriving in Puglia at the end of World War II called this dish "jam-boat" or "sea jam", from which derives the Italian 'ciambotta'.


  • potatoes 250 grams
  • courgettes 250 grams
  • onions A red or white onion
  • tomatoes 200 grams
  • celery A stick of celery
  • extra virgin olive oil
  • salt
  • parsley A few parsley leaves

Start shopping

45 minutes Total time
Serves 2 persons
Social share
Would you like to share this recipe with your friends? Have you tried it? Write us!

Send the recipe

Send this recipe to your email. You can also subscribe to our newsletter to get in touch with us.
4 + 3 ?
(Read here)


Chop up the onion and fry gently in a dash of oil. First add the potato cut into pieces, then the courgettes and then the tomatoes (for which all you need to do is cut a cross in the skin so they don't burst while cooking), and finally a little celery, parsley and salt. Finish with half a glass of water and cook for 30 minutes. Serve as a side dish or on a slice of homemade bread, adding a little grated 'cacioricotta' cheese on top.

Add the vegetables according to their cooking time, thus the potatoes are always first!
In Puglia, this vegetable stew is also made with fish, a kind of fish soup, which is very tasty and should be served with homemade bread.

Step by step

**Click on the photos to access full step by step!