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1
PEEL THE POTATOES AND SLICE them lengthwise into quarters or, if large, into 6ths.
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2
Trim the fennel, remove the outer leaves if they're scarred, and cut into wedges 1/2-inch thick or a little wider.
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3
Leave some of the core so that the pieces stay intact.
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4
Cut the tomatoes into large, neat pieces.
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5
Bring a pot of water to a boil, add salt to taste and the potatoes, and boil for 5 minutes.
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6
Remove the potatoes, but save the water.
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7
While the potatoes are cooking, warm the olive oil in a wide pan.
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8
When hot, add the leek, onion, garlic, herbs, a little salt, saffron, orange zest and bay leaves.
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9
Cook slowly over medium heat until the onions have begun to soften, after 6 or 7 minutes, then add the wine.
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10
Let it reduce by approximately half, then add the tomatoes and their juice, the potatoes, fennel, half the parsley and the olives.
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11
Pour in enough of the reserved potato water to cover, bring to a boil and lower the heat.
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12
At this point, you can set the stew aside and finish it later, either in the oven or on top of the stove.
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13
If cooking on top of the stove, cover the pan and cook slowly until the vegetables are tender, about 35 minutes.
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14
If cooking in the oven, preheat it to 375F (190C).
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15
cover loosely and bake for about 1 hour, or until done.
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16
Remove bay leaves.
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17
Garnish with the remaining parsley and serve with a bowl of garlic mayonnaise.
