Make this stew just before dinner or hours ahead. The longer it sits, the more flavorful it becomes.
- 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.
- Serving Size: 4 Servings
- 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