Tomato, Fennel & Potato Stew

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Intermediate
Jump To Recipe Print Recipe
A fragrant, rustic Mediterranean stew featuring sweet fennel, hearty potatoes, and bright tomatoes.
Tomato~ Fennel & Potato Stew recipe image
Tomato~ Fennel & Potato Stew recipe image
Print Recipe

Tomato, Fennel & Potato Stew

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 131.1

Description

This rustic Tomato, Fennel & Potato Stew is a comforting Mediterranean classic that highlights the natural sweetness of fennel and the earthiness of potatoes. The dish is infused with aromatic Herbes de Provence, saffron, and a hint of orange zest, creating a complex and fragrant broth. The addition of white wine and olives adds a savory depth that balances the acidity of the tomatoes. Perfect for a cozy weeknight dinner or a light lunch, this vegan-friendly stew is simple to prepare yet delivers restaurant-quality flavor. It pairs beautifully with crusty bread to soak up the rich juices.

Ingredients

Directions

  1. Peel the potatoes and slice them lengthwise into quarters, or into sixths if they are large.
  2. Trim the fennel bulbs, removing any scarred outer leaves, and cut into 1/2-inch thick wedges, leaving enough of the core so the pieces stay intact.
  3. Cut the tomatoes into large, neat pieces.
  4. Bring a pot of water to a boil, add salt to taste and the potatoes, and boil for 5 minutes. Remove the potatoes, reserving the cooking water.
  5. While the potatoes cook, warm the olive oil in a wide pan over medium heat.
  6. Add the leek, onion, garlic, Herbes de Provence, a little salt, saffron threads, orange zest, and bay leaves to the hot oil.
  7. Cook slowly until the onions and leeks have begun to soften, about 6 to 7 minutes.
  8. Add the white wine and let it reduce by approximately half.
  9. Add the tomatoes and their juice, the par-boiled potatoes, fennel wedges, half of the chopped parsley, and the olives.
  10. Pour in enough of the reserved potato water to just cover the vegetables, bring to a boil, then lower the heat.
  11. Cover the pan and simmer on the stove until the vegetables are tender, about 35 minutes. Alternatively, transfer to an oven preheated to 375&# 194;°F (191ðC), cover loosely, and bake for about 1 hour.
  12. Remove the bay leaves before serving. Garnish with the remaining chopped parsley.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 131.1kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 10.2mg1%
Total Carbohydrate 28.9g10%
Dietary Fiber 3.7g15%
Sugars 1.4g
Protein 3.4g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer flavor, you can finish the stew in the oven at 375ðF for about 1 hour instead of simmering on the stove.

Serve with crusty bread and a side of garlic mayonnaise for a traditional touch.

If fresh tomatoes are not in season, use high-quality canned whole tomatoes as a substitute.

This stew tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: tomato, fennel, potato, stew, mediterranean, vegan, healthy, dinner, comfort food, saffron, olive oil, garlic, onion, leek, wine, herbes de provence, rustic, plant-based, vegetable stew, italian-inspired
Recipe Card powered by WP Delicious