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.

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