Zomos apo Lahanika

Vegetable Stock

THIS vegetable stock is perfect for cooking rice, bulgur, beans or lentils, for making trahana soup or poaching fish. To further concentrate the flavor, cook it longer to reduce it.


  • 2 tablespoons olive oil
  • 1 large onion, halved and thickly sliced
  • ½ cup dry white wine
  • 2 fennel bulbs, trimmed and quartered
  • 2 cups chopped Swiss chard stalks (optional)
  • 2 ripe tomatoes, halved
  • 2 leeks (white parts and light green parts), halved lengthwise and quartered crosswise
  • 3 carrots, halved lengthwise
  • 1 green bell pepper, cored, halved and seeded
  • 1 cup coarsely chopped green beans
  • 4–5 sprigs fresh flat-leaf parsley
  • 2 sprigs fresh oregano
  • 1–2 tablespoons coarse sea salt or kosher salt


In a large pot, heat the oil and sauté the onion over medium heat for 6 minutes, or until soft. Add the wine and bring to a simmer; remove from the heat.

Place the onion mixture and all the vegetables and herbs in the pot and add water to cover. Bring to a boil, then reduce the heat to low, add salt to taste and simmer, partially covered, for 1½ hours, or until all the vegetables are very soft.

Strain the stock, pressing down on the vegetables to extract all their juices. Refrigerate until cool.

Refrigerate for up to 4 days or freeze measured cupfuls of the stock in heavy-duty zipper-lock plastic bags or other containers. It will keep for up to 3 months.

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