Tomato, Fennel and Potato Stew


Make this stew just before dinner or hours ahead. The longer it sits, the more flavorful it becomes.

  • 4Servings


  • 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


Bring pot of lightly salted water and potatoes to a boil. Boil 5 minutes, Remove potatoes and reserve water.

In large skillet, heat oil over medium heat. Add leek, onion, garlic, herbs, saffron, orange peel and bay leaves. Cook, stirring often, until onion begins to soften, about 6 minutes. Add wine, increase heat to medium-high and cook until reduced by half, about 2 to 3 minutes. Add tomatoes with juices, potatoes, fennel, 1 tablespoon parsley and olives. Pour in enough reserved potato water (3 to 3 1/2 cups) to cover. Bring to a boil. Cover, reduce heat and simmer until vegetables are tender, about 35 minutes.

Remove orange peel and bay leaves. Spoon stew into individual serving bowls and garnish with remaining tablespoon parsley.

Nutrition Information

  • Calories: 387
  • Carbohydrate Content: 61 g
  • Fat Content: 11 g
  • Fiber Content: 11 g
  • Protein Content: 7 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 510 mg