{"id":11033,"date":"2026-02-15T19:03:03","date_gmt":"2026-02-15T19:03:03","guid":{"rendered":"https:\/\/recipe4thecook.com\/\/"},"modified":"2026-02-15T19:03:03","modified_gmt":"2026-02-15T19:03:03","slug":"tomato-fennel-and-potato-stew","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/vegetarian\/blog\/2026\/02\/15\/tomato-fennel-and-potato-stew\/","title":{"rendered":"Tomato Fennel And Potato Stew"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>1 1\/2 pound potatoes red or yellow fleshed<br \/>\n2 fennel bulbs<br \/>\n1 pound ripe tomatoes; peeled and seeded, juice reserved or<br \/>\n2 C. whole canned tomatoes<br \/>\nsalt<br \/>\n4 Tbsp. virgin olive oil<br \/>\n1 large leek; white part only, finely diced<br \/>\n1 large yellow onion cut into wedges 1\/2 thick<br \/>\n2 garlic cloves; minced<br \/>\n1 tsp. herbes de provence<br \/>\n3 pinch saffron threads<br \/>\n1 large strip orange zest (2 long)<br \/>\n2 bay leaves<br \/>\n1 C. dry white wine<br \/>\n2 Tbsp. chopped parsley<br \/>\n12 nicoise olives, pitted; or gaeta or oil cured black olives, pitted<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>PEEL THE POTATOES AND SLICE them lengthwise into quarters or, if large, into  6ths. Trim the fennel, remove the outer leaves if they&#8217;re scarred, and cut into wedges 1\/2  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 375F, cover loosely and bake for about 1 hr, or until done. Remove  bay leaves. Garnish with the remaining parsley and serve with a bowl of garlic  mayonnaise.<br \/>&nbsp;<br \/>&nbsp;<br \/>&quot;Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--&quot; (Colossians 2:16)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Vegetarian<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/vegetarian\/blog\/2026\/02\/15\/tomato-fennel-and-potato-stew\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-11033","post","type-post","status-publish","format-standard","hentry","category-vegetarian"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/vegetarian\/wp-json\/wp\/v2\/posts\/11033","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/vegetarian\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/vegetarian\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/vegetarian\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/vegetarian\/wp-json\/wp\/v2\/comments?post=11033"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/vegetarian\/wp-json\/wp\/v2\/posts\/11033\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/vegetarian\/wp-json\/wp\/v2\/media?parent=11033"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/vegetarian\/wp-json\/wp\/v2\/categories?post=11033"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/vegetarian\/wp-json\/wp\/v2\/tags?post=11033"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}