*  Exported from  MasterCook  *

                     TOMATO, FENNEL AND POTATO STEW

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.



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