Get access to everything we publish when you sign up for Outside+ Join today!.
Make this stew just before dinner or hours ahead. The longer it sits, the more flavorful it becomes.
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.
- Calories 387
- Carbohydrate Content 61 g
- Cholesterol Content 0 mg
- Fat Content 11 g
- Fiber Content 11 g
- Protein Content 7 g
- Saturated Fat Content 1 g
- Sodium Content 510 mg
- Sugar Content 0 g