Tomato Fennel & 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 Le...
Ingredients
- 11/2 lb potatoes
- 1lbripe tomatoes; peeled
- 1large leek; white part only,
- 1tsp herbes de provence
- 3pn saffron threads
- 1large strip orange zest (2" long)
- 2bay leaves
- 1cup dry white wine
Directions
- 1
1 1/2 lb Potatoes - red or yellow-fleshed 2 Fennel bulbs 1 lb Ripe tomatoes
- 2
peeled -and seeded, juice reserved -=OR=- 2 c -whole canned tomatoes Salt 4 tb Virgin olive oil 1 lg Leek
- 3
white part only, - finely diced 1 lg Yellow onion - cut into wedges 1/2" thick 2 Garlic cloves
- 4
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
- 5
OR- - Gaeta or oil-cured - Black olives, pitted PEEL THE POTATOES AND SLICE them lengthwise into quarters or, if large, into 6ths
- 6
Trim the fennel, remove the outer leaves if they're scarred, and cut into wedges 1/2-inch thick or a little wider
- 7
Leave some of the core so that the pieces stay intact
- 8
Cut the tomatoes into large, neat pieces