Tomato Fennel and Potato Stew

Yield: 6 Servings
Categories: Soups, Vegetarian
1 1/2lbPotatoes red or yellow-fleshed
2Fennel bulbs
1lbRipe tomatoes; peeled and seeded, juice reserved =OR=-
2c-whole canned tomatoes
Salt
4tbVirgin olive oil
1lgLeek; white part only, finely diced
1lgYellow onion cut into wedges 1/2" thick
2Garlic cloves; minced
1tsHerbes de Provence
3pnSaffron threads
1lgStrip orange zest (2" long)
2Bay leaves
1cDry white wine
2tbChopped parsley
12Nicoise olives, pitted; -OR- Gaeta or oil-cured Black olives, pitted
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