Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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.
