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February 2019

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Tomato Fennel and Potato Stew Recipe

Tomato Fennel and Potato Stew recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Tomato Fennel and Potato Stew recipe  PDF


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 ts 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 appro imately 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.

Tomato Fennel and Potato Stew recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
709 people have voted
Last Reviewed on 2019-02-21



Thursday, Feb 21 2019 Download & Print Tomato Fennel and Potato Stew recipe  PDF   Potato recipes RSS   New

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