Provenval ragout of tomatoes, fennel and potato
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Tomatoes; peeled |
| And quartered | ||
| 1 | pounds | New potatoes; see pantry |
| 4 | Shallots | |
| 2 | Fennel bulbs; trimmed and sliced | |
| 2 | Garlic cloves; crushed | |
| 1 | Red bell pepper | |
| 2 | teaspoons | Harissa paste |
| 1 | Strip orange peel | |
| 1 | Bay leaf | |
| ⅔ | cup | Vegetable stock |
| 2 | tablespoons | Sun-dried tomato pesto |
| 2 | Red serrano chiles; roasted and chopped | |
| Salt | ||
| Freshly ground black pepper | ||
| Fresh flat-leaf parsley; optional garnish | ||
| 1 | ounce | Dried chile peppers |
| Warm water | ||
| 2 | tablespoons | Fresh cilantro |
| 1 | tablespoon | Fresh mint |
| 1 | pinch | Salt |
| 1 | Clove garlic | |
| 1 | tablespoon | Olive oil; or more as needed |
Directions
HARRISA PASTE
Place all except tomato pesto and Chiles, into a saucepan; bring to a boil and simmer for 25 minutes. Mix the sun-dried tomato pesto with the Chiles, stir into the stew and serve with crusty bread.
NUTRITION: estimated by Mastercook 236 cals, 8g fat (30% cff) NOTES : A mild chile dish with just a hint of fire: a good introduction to spicy food. ~~PANTRY ~Harissa paste is one of the great ingredients of North African and Middle Eastern cooking. You can buy ready-made in jars or cans or you can make your own. Soak the dried chiles in warm water for 1 hours. Drain and puree with fresh cilantro and mint, a pinch of salt, some garlic and enough oil to produce a thick paste. ~Fingerlings or red-skinned salad potatoes may be used in this recipe.
Recipe by: Basic Flavorings: Chiles (1996) Clare Gordon-Smith (ed) Converted by MM_Buster v2.0l.