Follow Us on Facebook

Get updates from RecipeLion.com posted directly to your News Feed.

Free Offer
Quick and Easy Chicken Casserole Recipes

Make delicious chicken recipes faster than you thought possible with this FREE e-book!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

(1)

Tomato, Fennel and Potato Stew

Ingredients
  • 1 1/2 pounds potatoes, red or yellow-fleshed
  • 2 fennel bulbs
  • 1 pound ripe tomatoes; peeled, seeded, juice reserved or 2 c whole canned tomatoes
  • salt
  • 4 Tbsp virgin olive oil
  • 1 large leek; white part only, finely diced
  • 1 large yellow onion cut into wedges 1/2" thick
  • 2 garlic cloves; minced
  • 1 tsp Herbes de Provence
  • 3 pinchs saffron threads
  • 1 large strip orange zest (2" long)
  • 2 bay leaves
  • 1 cup dry white wine
  • 2 tbsp Chopped parsley
  • 12 Nicoise olives, pitted; or Gaeta or oil-cured black olives, pitted
Instructions

Yield: 6 servings. 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.

Your Recently Viewed Recipes
Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

All fields required.

Rate & Comment

I have not made this yet so I cannot rate it.
Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

  • Facebook
  • Google Plus
  • Twitter
  • Pinterest
  • Twitter
  • Blog
  • Email
  • RSS

© Copyright 2014 Prime Publishing, LLC. All rights reserved.

www.recipelion.com

close

Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo