Recipe for Tomato, Fennel and Potato Stew 
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Yield:
4
Ingredients:
Amount Ingredient
5 med red potatoes - (1 1/2 lbs) peeled, and
cut into quarters
2 tbl olive oil
1 lrg leek, white and light green parts well rinsed,
and finely chopped
1 lrg onion cut 1/2"-thk wedges
2 x garlic cloves minced
1 tsp herbes de Provence
2 pch saffron threads - (to 3)
1 x strip orange peel
2 x bay leaves
1 cup dry white wine
2 cup canned whole tomatoes chopped
2 med fennel bulbs trimmed, and
cut into 1/2"-thk wedges - (abt 4 cups)
2 tbl chopped fresh parsley
Instructions:
Instructions: 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.

This recipe yields 4 servings.

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

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