Tomato Fennel and Potato Stew

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90 minutes Prep: 30 minutes Cook: 60 minutes
140 calories per serving view nutrition facts
6 servings suggest servings

Ingredients

1 1/2pounds potatoes
2each fennel bulbs
1pound tomatoes peeled, seeded, juice reserved, 2 c whole canned tomatoes
1x salt
4tablespoons black olives
1large leek white part only, finely diced
1large onion, yellow cut into wedges 1/2 in. thick
2each garlic cloves
1teaspoon thyme or herbes de province
3pinch saffron threads
1each orange zest strip, 2 in. long
2each bay leaves
1cup white wine dry
2tablespoons parsley leaves chopped
12each olives nicoise, pitted, or gaeta or oilcured black olives, pitted
1x mayonnaise garlic

Directions

Peel the potatoes and slice them lengthwise into quarters or, if large, into 6ths.

Trim the fennel, remove the outer leaves if they're scarred, and cut into wedges 1/2-inch thick or a little 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 boil, add salt to taste and the potatoes, and boil for 5 minutes.

Remove the potatoes, but save the water.

While the potatoes are cooking, warm the olive oil in a wide pan.

When hot, add the leek, onion, garlic, herbs, a little salt, saffron, orange zest and bay leaves.

Cook slowly over medium heat until the onions have begun to soften, after 6 or 7 minutes, then add the wine.

Let it reduce by approximately half, then add the tomatoes and their juice, the potatoes, fennel, half the parsley and the olives.

Pour in enough of the reserved potato water to cover, bring to a boil and lower the heat.

At this point, you can set the stew aside and finish it later, either in the oven or on top of the stove.

If cooking on top of the stove, cover the pan and cook slowly until the vegetables are tender, about 35 minutes.

If cooking in the oven, preheat it to 375F, cover loosely and bake for about 1 hour, or until done.

Remove bay leaves.

Garnish with the remaining parsley and serve with a bowl of garlic mayonnaise.

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Ham And Eggs Bravo

Well, it was a cold Sunday morning and I needed to get rid of some leftover baked ham. Whipped up this bad boy and it was GREAT! Just follow the instructions for mixing so you don't get lumpy (yuk) sauce. I found that my MEGA Panasonic nuke STILL took a lot longer than they said to heat the stuff up. Just remember to heat a bit; stir a bit, heat - stir, etc, and add the sliced eggs toward the end. Be VERY gentle with the sliced eggs and they won't completely fall apart. The taste is a delicate cheesey white sauce with a hint of the green onion that complements the other flavors. I liked it. It kept well in the fridge too.