Tomato, Fennel & Potato Stew

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.

Cooking Method: Baking, Boiling

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 131.1

Dietary: Gluten-free, Vegan, Vegetarian

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

1 1/2 pound Potatoes

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;Â°F (191ÃÂ°C), 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 375ÃÂ°F 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

Read it online: https://www.chefs-mate.com/recipe/tomato-fennel-potato-stew-2/