Called “an aromatic condiment,” this mixture of at least carrot, onion, and celery, and bay leaf perfumes and flavors meats, vegetables (as in braised artichokes) and poultry when cooked with it.
Most every cuisine has its own version: the soffritto in Italy (onions, tomatoes, herbs and olive oil), the Puerto Rican and Caribbean version (they add chopped salt pork, ham, and bell peppers), and the sofregit or picada (almonds, pine nuts, garlic, and parsley ground to a paste) in Catalonia.
Chop the vegetables, mix together, and add the bay leaf.
For meat stocks, cut the vegetables into
For poultry stocks, cut the vegetables into
For fish stocks, cut the vegetables into
For braising stocks, cut the vegetables into
For cooking with food for less than 30 minutes, cut the vegetables into
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