*  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
    2       c            -whole canned tomatoes
    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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