Tomato, Fennel & Potato Stew
Submitted by bunnyluv
Provencal tomato, fennel, and potato stew with saffron, orange zest, and white wine. A rustic Mediterranean vegetable braise served with garlic mayonnaise (aioli) for dipping.
YIELD
6 servingsPREP
15 minCOOK
1 hrsREADY
2 hrsThis vegetable stew comes straight from the Provençal coast of southern France, where fennel, tomatoes, and saffron form the aromatic backbone of bouillabaisse and countless one-pot dishes. Without the fish, it stands on its own as a deeply flavored, comfort-forward vegetarian main.
Saffron and orange zest are the two ingredients that lift this beyond rustic peasant food. Three generous pinches of saffron tint the broth gold and add a honeyed, floral depth. Orange zest brings a subtle citrus brightness that plays against the anise-leaning fennel.
Par-boiling the potatoes for 5 minutes before they join the stew is an important step. The starches begin to gelatinize, so the finished potatoes hold their shape during the long simmer without turning to mush. The reserved starchy cooking water then enriches the broth.
Leaving some of the fennel core intact when wedging is what keeps the pieces from falling apart during the braise. Fully-cored fennel disintegrates into soft layers; core-attached wedges stay picture-perfect.
The dry white wine reduction before the tomatoes go in concentrates flavor and cooks off raw alcohol. Don’t skip this step or the stew tastes thin and washy.
Serve with a bowl of aioli (garlic mayonnaise) as directed. Dipping chunks of bread or vegetables into the garlicky emulsion is what makes this feel authentically Provençal.
Chef Tips
- Use Yukon Gold or red potatoes for this stew. Starchy russets break down too easily in long braises; waxy varieties hold their shape.
- Trim the fennel fronds and save them for garnish. Chopped fresh fronds sprinkled over each bowl echo the anise flavor and look beautiful.
- Peel the fresh tomatoes by blanching in boiling water for 15 seconds. Skins slip off easily, and skin-free tomatoes blend smoothly into the broth.
- Make this a day ahead if possible. Like most Mediterranean stews, this one tastes significantly better the next day after the flavors have had time to meld.
Variations
- Add ½ cup chickpeas or white beans in the last 20 minutes for extra protein and heartiness.
- Stir in a handful of black olives and capers for more briny Provençal punch.
- Use fish stock instead of potato water, and add ½ pound white fish in the last 8 minutes for a traditional fish stew.
Ingredients
Directions
PEEL THE POTATOES AND SLICE them lengthwise into quarters or, if large, into 6ths.
Trim the fennel, remove the outer leaves if they’re scarred, and cut into wedges ½-inch thick or a little wider.
Leave some of the core so that the pieces stay intact.
Cut the tomatoes into large, neat pieces.
Bring a pot of water to a boil, add salt to taste and the potatoes, and boil for 5 minutes.
Remove the potatoes, but save the water.
While the potatoes are cooking, warm the olive oil in a wide pan.
When hot, add the leek, onion, garlic, herbs, a little salt, saffron, orange zest and bay leaves.
Cook slowly over medium heat until the onions have begun to soften, after 6 or 7 minutes, then add the wine.
Let it reduce by approximately half, then add the tomatoes and their juice, the potatoes, fennel, half the parsley and the olives.
Pour in enough of the reserved potato water to cover, bring to a boil and lower the heat.
At this point, you can set the stew aside and finish it later, either in the oven or on top of the stove.
If cooking on top of the stove, cover the pan and cook slowly until the vegetables are tender, about 35 minutes.
If cooking in the oven, preheat it to 375℉ (190℃). cover loosely and bake for about 1 hour, or until done.
Remove bay leaves.
Garnish with the remaining parsley and serve with a bowl of garlic mayonnaise.
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