Ingredients Jump to Instructions ↓

  1. Tomato, Fennel and Potato Stew

  2. Yield: 6 servings

  3. 1 1/2 lb potatoes, red or yellow-fleshed

  4. 2 fennel bulbs

  5. 1 lb ripe tomatoes; peeled, seeded, juice reserved or 2 c whole canned tomatoes

  6. salt

  7. 4 Tbsp virgin olive oil

  8. 1 large leek; white part only, finely diced

  9. 1 large yellow onion cut into wedges

  10. 1/2" thick

  11. 2 garlic cloves; minced

  12. 1 tsp Herbes de Provence

  13. 3 pinch saffron threads

  14. 1 large strip orange zest (2" long)

  15. 2 bay leaves

  16. 1 cup dry white wine

  17. 2 tbsp Chopped parsley

  18. 12 Nicoise olives, pitted; or Gaeta or oil-cured black olives, pitted

  19. Peel the potatoes and slice them lengthwise into quarters or, if

  20. large, into 6ths. Trim the fennel, remove the outer leaves if

  21. they're scarred, and cut into wedges 1/2-inch thick or a little

  22. wider. Leave some of the core so that the pieces stay intact. Cut the tomatoes into large, neat pieces. Bring a pot of water to a

  23. boil, add salt to taste and the potatoes, and boil for 5 minutes.

  24. Remove the potatoes, but save the water. While the potatoes are

  25. cooking, warm the olive oil in a wide pan. When hot, add the leek,

  26. onion, garlic, herbs, a little salt, saffron, orange zest and bay

  27. leaves. Cook slowly over medium heat until the onions have begun

  28. to soften, after 6 or 7 minutes, then add the wine. Let it reduce

  29. by approximately half, then add the tomatoes and their juice, the

  30. potatoes, fennel, half the parsley and the olives. Pour in enough

  31. of the reserved potato water to cover, bring to a boil and lower

  32. the heat. At this point, you can set the stew aside and finish it

  33. later, either in the oven or on top of the stove. If cooking on

  34. top of the stove, cover the pan and cook slowly until the vegetables

  35. are tender, about 35 minutes. If cooking in the oven, preheat it

  36. 375F, cover loosely and bake for about 1 hour, or until done.

  37. Remove bay leaves. Garnish with the remaining parsley and serve

  38. with a bowl of garlic mayonnaise.


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