ZUCCHINI, POTATO AND FENNEL STEW

Zucchini, Potato and Fennel Stew image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 14

Previous Next

1/4 cup olive oil, plus more to drizzle
1 1/2 pounds small round potatoes, quartered
Salt and pepper
1/2 teaspoon Piment d'Espelette or cayenne pepper
1 teaspoon paprika
3 to 4 cloves garlic, sliced
2 firm small to medium zucchini, sliced 1/2-inch half moons
1 bulb fennel, trimmed and sliced into thin half-moon wedges, reserve a small handful of fronds
1 large or 2 small to medium onions, peeled and root attached sliced into thin wedges
12 cocktail tomatoes or 2 cups cherry tomatoes
4 cups vegetable or chicken stock
1 cup passata or tomato sauce
1/4 cup fresh tarragon leaves, chopped
Crusty French roll or bread, for passing

Steps:

In a medium soup pot, heat the olive oil, then add the potatoes. Season with salt and pepper, and then the Piment d'Espelette. Lightly brown, 5 minutes, while you chop the remaining vegetables. Add the garlic, zucchini, fennel and onion to the soup as they are chopped. Add the tomatoes and cover the pan to soften the vegetables and burst the tomatoes, 5 to 8 minutes. Add the stock and passata, and mix to combine. Cool and store for a make-ahead meal.
Reheat over medium heat and garnish with the reserved fennel fronds and a drizzle of olive oil. Serve with warm bread.