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Name: Tomato, Fennel and Potato Stew
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 c -whole canned tomatoes; 1 lg Leek; white part only,; 4 tb Virgin olive oil; 2 Bay Leaves; 1 1/2 lb Potatoes; 1 c Dry white wine; 2 Garlic minced; 1 lg Strip orange zest (2" long); Salt; 1 lg Yellow onion; 1 ts Herbes de Provence; 12 Nicoise olives, pitted; -OR-; 2 Fennel bulbs; 2 tb Chopped parsley; 1 lb Ripe tomatoes; peeled; 3 pn Saffron threads

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INGREDIENTS

2 c -whole canned tomatoes
1 lg Leek; white part only,
4 tb Virgin olive oil
2 Bay Leaves
1 1/2 lb Potatoes
1 c Dry white wine
2 Garlic ; minced
1 lg Strip orange zest (2" long)
Salt
1 lg Yellow onion
1 ts Herbes de Provence
12 Nicoise olives, pitted; -OR-
2 Fennel bulbs
2 tb Chopped parsley
1 lb Ripe tomatoes; peeled
3 pn Saffron threads

Servings

INSTRUCTIONS

PEEL THE POTATOES AND SLICE them lengthwise into quarters or, if large, into 6ths. Trim the fennel, remove the outer leaves if theyre 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.

NOTES

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Tomato, Fennel and Potato Stew

2 c -whole canned tomatoes
1 lg Leek; white part only,
4 tb Virgin olive oil
2 Bay Leaves
1 1/2 lb Potatoes
1 c Dry white wine
2 Garlic minced
1 lg Strip orange zest (2" long)
 Salt
1 lg Yellow onion
1 ts Herbes de Provence
12 Nicoise olives, pitted; -OR-
2 Fennel bulbs
2 tb Chopped parsley
1 lb Ripe tomatoes; peeled
3 pn Saffron threads

PEEL THE POTATOES AND SLICE them lengthwise into quarters or, if large,  into 6ths. Trim the fennel, remove the outer leaves if theyre 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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Nutrition

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Serving Size: 1 Serving (313g)
Recipe Makes: 6 Servings

Calories: 214
Calories from Fat: 85 (40%)

Amt Per Serving		% DV

	Total Fat 9.4g	13 %
	Saturated Fat 1.3g	7 %
	Monounsaturated Fat 6.6g
	Polyunsanturated Fat 1g
Cholesterol 0mg		0 %
Sodium 50.2mg		2 %
Potassium 858mg		23 %
Total Carbohydrate 29.3g		9 %
	Dietary Fiber 5.7g	23 %
	Sugars, other 23.6g
Protein 3.7g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 214

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