Recipe - Provenval Ragout Of Tomatoes Fennel And Potato

1 pound Tomatoes; peeled
And quartered
1 pound New potatoes; see pantry
4 Shallots
2 Fennel bulbs; trimmed and
cut or sliced up
2 Garlic cloves; crushed
1 Red bell pepper
2 teaspoon Harissa paste
1 Strip orange peel
1 Bay leaf
2/3 cup Vegetable stock
2 tablespoon Sundried tomato pesto
2 Red serrano chiles; roasted
and chopped
Salt
Freshly ground black pepper
Fresh flatleaf parsley;
optional garnish

HARRISA PASTE
1 ounce Dried chile peppers
Warm water
2 tablespoon Fresh cilantro
1 tablespoon Fresh mint
1 pn Salt
1 Clove garlic
1 tablespoon Olive oil; or more as needed

Place all except tomato pesto and Chiles, into a saucepan; bring to a boil
and simmer for 25 minutes. Mix the sundried 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 readymade 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
redskinned salad potatoes may be used in this recipe.

Recipe by: Basic Flavorings: Chiles (1996) Clare GordonSmith (ed)

Converted by MM_Buster v2.0l.