Tomato, Fennel and Potato Stew
| Yield: | 6 Servings |
| Categories: | Soups, Vegetables |
| 1 1/2 | lb | Potatoes red or yellow-fleshed |
| 2 | Fennel bulbs | |
| 1 | lb | Ripe tomatoes; peeled and seeded, juice reserved =OR=- |
| 2 | c | -whole canned tomatoes |
| Salt | ||
| 4 | tb | Virgin olive oil |
| 1 | lg | Leek; white part only, finely diced |
| 1 | lg | Yellow onion cut into wedges 1/2" thick |
| 2 | Garlic cloves; minced | |
| 1 | ts | Herbes de Provence |
| 3 | pn | Saffron threads |
| 1 | lg | Strip orange zest (2" long) |
| 2 | Bay leaves | |
| 1 | c | Dry white wine |
| 2 | tb | Chopped parsley |
| 12 | Nicoise olives, pitted; -OR- Gaeta or oil-cured Black olives, pitted |
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