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Title: Tomato, Fennel and Potato Stew
Categories: Soup Vegetarian
Yield: 6 Servings

1 1/2lbPotatoes red or yellow-fleshed
2 Fennel bulbs
1lbRipe tomatoes; peeled and seeded, juice reserved =OR=-
2c-whole canned tomatoes
  Salt
4tbVirgin olive oil
1lgLeek; white part only, finely diced
1lgYellow onion cut into wedges 1/2" thick
2 Garlic cloves; minced
1tsHerbes de Provence
3pnSaffron threads
1lgStrip orange zest (2" long)
2 Bay leaves
1cDry white wine
2tbChopped parsley
12 Nicoise olives, pitted; -OR- Gaeta or oil-cured Black oliv

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.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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