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Tomato, Fennel And Potato Stew


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  • 5 medium red potatoes - (1 1/2 lbs) peeled, and cut into quarters
  • 2 tablespoons olive oil
  • 1 large leek, white and light green parts well rinsed, and finely chopped
  • 1 large onion cut 1/2"-thk wedges
  • 2 garlic cloves minced
  • 1 teaspoon herbes de Provence
  • 2 pinches saffron threads - (to 3)
  • 1 strip orange peel
  • 2 bay leaves
  • 1 cup dry white wine
  • 2 cups canned whole tomatoes chopped
  • 2 medium fennel bulbs trimmed, and cut into 1/2"-thk wedges - (abt 4 cups)
  • 2 tablespoons chopped fresh parsley
  • 24 kalamata olives pitted


Servings 4


Step 1

Bring pot of lightly salted water and potatoes to a boil. Boil 5 minutes, Remove potatoes and reserve water.

In large skillet, heat oil over medium heat. Add leek, onion, garlic, herbs, saffron, orange peel and bay leaves. Cook, stirring often, until onion begins to soften, about 6 minutes. Add wine, increase heat to medium-high and cook until reduced by half, about 2 to 3 minutes. Add tomatoes with juices, potatoes, fennel, 1 tablespoon parsley and olives. Pour in enough reserved potato water (3 to 3 1/2 cups) to cover. Bring to a boil. Cover, reduce heat and simmer until vegetables are tender, about 35 minutes.

Remove orange peel and bay leaves. Spoon stew into individual serving bowls and garnish with remaining tablespoon parsley.

This recipe yields 4 servings.

Per Serving: 387 Cal; 7g Prot; 11g Total Fat (1 Sat. Fat); 61g Carb.; 0mg Chol; 510mg Sod.; 11g Fiber.

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