Zucchini, Potato and Fennel Stew Recipe

Name: Zucchini, Potato and Fennel Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil, plus more to drizzle; 1 1/2 pounds small round potatoes, quartered; Salt and pepper; 1/2 teaspoon Piment d'Espelette or cayenne pepper; 1 teaspoon paprika; 3 to 4 cloves garlic, sliced; 2 firm small to medium zucchini, sliced 1/2-inch half moons; 1 bulb fennel, trimmed and sliced into thin half-moon wedges, reserve a small handful of fronds; 1 large or 2 small to medium onions, peeled and root attached sliced into thin wedges; 12 cocktail tomatoes or 2 cups cherry tomatoes; 4 cups vegetable or chicken stock; 1 cup passata or tomato sauce; 1/4 cup fresh tarragon leaves, chopped; Crusty French roll or bread, for passing

Servings: persons

1/4 cup olive oil, plus more to drizzle
1 1/2 pounds small round potatoes, quartered
Salt and pepper
1/2 teaspoon Piment d'Espelette or cayenne pepper
1 teaspoon paprika
3 to 4 cloves garlic, sliced
2 firm small to medium zucchini, sliced 1/2-inch half moons
1 bulb fennel, trimmed and sliced into thin half-moon wedges, reserve a small handful of fronds
1 large or 2 small to medium onions, peeled and root attached sliced into thin wedges
12 cocktail tomatoes or 2 cups cherry tomatoes
4 cups vegetable or chicken stock
1 cup passata or tomato sauce
1/4 cup fresh tarragon leaves, chopped
Crusty French roll or bread, for passing

1
In a medium soup pot, heat the olive oil, then add the potatoes.
2
Season with salt and pepper, and then the Piment d'Espelette.
3
Lightly brown, 5 minutes, while you chop the remaining vegetables.
4
Add the garlic, zucchini, fennel and onion to the soup as they are chopped.
5
Add the tomatoes and cover the pan to soften the vegetables and burst the tomatoes, 5 to 8 minutes.
6
Add the stock and passata, and mix to combine.
7
Cool and store for a make-ahead meal.
8
Reheat over medium heat and garnish with the reserved fennel fronds and a drizzle of olive oil.
9
Serve with warm bread.

858

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1/4 cup olive oil, plus more to drizzle, 1 1/2 pounds small round potatoes, quartered, Salt and pepper, 1/2 teaspoon Piment d'Espelette or cayenne pepper, and more.

Yes, Zucchini, Potato and Fennel 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.

Zucchini, Potato and Fennel Stew

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