Tomato, Fennel and Potato Stew Recipe

Name: Tomato, Fennel and Potato Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 medium red potatoes, peeled and cut into quarters (1 1/2 lbs.); 2 Tbs. olive oil; 1 large leek (white and light green parts), well rinsed and finely chopped; 1 large onion, cut into wedges 1/2-inch-thick; 2 cloves garlic, minced; 1 tsp. herbes de Provence; 2 to 3 pinches saffron threads; 1 strip orange peel; 2 bay leaves; 1 cup dry white wine; 2 cups canned whole tomatoes, chopped; 2 medium fennel bulbs, trimmed and cut into 1/2-inch-thick wedges (about 4 cups); 2 Tbs. chopped fresh parsley; 24 kalamata olives, pitted

Servings: persons

5 medium red potatoes, peeled and cut into quarters (1 1/2 lbs.)
2 Tbs. olive oil
1 large leek (white and light green parts), well rinsed and finely chopped
1 large onion, cut into wedges 1/2-inch-thick
2 cloves garlic, minced
1 tsp. herbes de Provence
2 to 3 pinches saffron threads
1 strip orange peel
2 bay leaves
1 cup dry white wine
2 cups canned whole tomatoes, chopped
2 medium fennel bulbs, trimmed and cut into 1/2-inch-thick wedges (about 4 cups)
2 Tbs. chopped fresh parsley
24 kalamata olives, pitted

1
Bring pot of lightly salted water and potatoes to a boil.
2
Boil 5 minutes, Remove potatoes and reserve water.
3
In large skillet, heat oil over medium heat.
4
Add leek, onion, garlic, herbs, saffron, orange peel and bay leaves.
5
Cook, stirring often, until onion begins to soften, about 6 minutes.
6
Add wine, increase heat to medium-high and cook until reduced by half, about 2 to 3 minutes.
7
Add tomatoes with juices, potatoes, fennel, 1 tablespoon parsley and olives.
8
Pour in enough reserved potato water (3 to 3 1/2 cups) to cover.
9
Bring to a boil.
10
Cover, reduce heat and simmer until vegetables are tender, about 35 minutes.
11
Remove orange peel and bay leaves.
12
Spoon stew into individual serving bowls and garnish with remaining tablespoon parsley.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 medium red potatoes, peeled and cut into quarters (1 1/2 lbs.), 2 Tbs. olive oil, 1 large leek (white and light green parts), well rinsed and finely chopped, 1 large onion, cut into wedges 1/2-inch-thick, and more.

Yes, Tomato, Fennel and Potato Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomato, Fennel and Potato Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions