Recipe: Tomato, Fennel And Potato Stew
- 1 1/2 lb Potatoes
- red or yellow-fleshed 2 Fennel bulbs
- 1 lb Ripe tomatoes; peeled
- and seeded, juice reserved -=OR=- 2 c -whole canned tomatoes
- Salt 4 tb Virgin olive oil
- 1 lg Leek; white part only,
- finely diced 1 lg Yellow onion
- cut into wedges 1/2″ thick 2 Garlic cloves; minced
- 1 ts Herbes de Provence
- 3 pn Saffron threads
- 1 lg Strip orange zest (2″ long)
- 2 Bay leaves
- 1 c Dry white wine
- 2 tb Chopped parsley
- 12 Nicoise olives, pitted; -OR-
- Gaeta or oil-cured – Black olives, pitted 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.
Number of servings (yield): 3
Meal type: lunch
Culinary tradition: USA (General)