Recipe for Provenval Ragout of Tomatoes, Fennel and Potato

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Yield:

Ingredients:

Amount	Ingredient
1 lb	tomatoes, peeled
	and quartered
1 lb	new potatoes, see pantry
4 x	shallots
2 x	fennel bulbs, trimmed and sliced
2 x	garlic cloves, crushed
1 x	red bell pepper
2 tsp	harissa paste
1 x	strip orange peel
1 x	bay leaf
2/3 cup	vegetable stock
2 tbl	sun-dried tomato pesto
2 x	red serrano chiles, roasted and chopped
	salt
	freshly ground black pepper
	fresh flat-leaf parsley, optional garnish
	----------------- HARRISA PASTE ----------------
1 oz	dried chile peppers
	warm water
2 tbl	fresh cilantro
1 tbl	fresh mint
1 pch	salt
1 x	clove garlic

Instructions:

Instructions: Place all except tomato pesto and Chiles, into a saucepan; bring to a boil and simmer for 25 minutes. Mix the sun-dried tomato pesto with the Chiles, stir into the stew and serve with crusty bread.

Cuisine:
"African/middle Eastern"

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