Tomato, Fennel and Potato Stew

Makes 4 Servings
Make this stew just before dinner or hours ahead. The longer it sits, the more flavourful it becomes.

5 medium red potatoes, peeled and cut into quarters (1 ½ lbs.)
2 Tbs. olive oil
1 large leek (white and light green parts), well rinsed and finely
1 large onion, cut into wedges ½ -inch-thick
2 cloves garlic, minced
1 tsp. herbes de Provence
2 to 3 pinches saffron threads
1 strip orange peel
2 bay leaves
1 cup dry white wine
2 cups canned whole tomatoes, chopped
2 medium fennel bulbs, trimmed and cut into ½ -inch-thick wedges (about 4 cups)
2 Tbs. chopped fresh parsley
24 kalamata olives, pitted

Bring pot of lightly salted water and potatoes to a boil. Boil 5 minutes, Remove potatoes and reserve water.

In large skillet, heat oil over medium heat. Add leek, onion, garlic, herbs, saffron, orange peel and bay leaves. Cook, stirring often, until onion begins to soften, about 6 minutes. Add wine. Increase heat to medium-high and cook until reduced by half, about 2 to 3 minutes. Add tomatoes with juices, potatoes, fennel, 1 tablespoon parsley and olives. Pour in enough reserved potato water (3 to 3 ½ cups) to cover. Bring to a boil. Cover, reduce heat and simmer until vegetables are tender, about 35 minutes.

Remove orange peel and bay leaves. Spoon stew into individual serving bowls and garnish with remaining tablespoon parsley.

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