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Fennel and Potato Stew with Olives and Preserved Lemon
A bright Mediterranean fennel stew brightened with citrus and perfumed with herbs.
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Ingredients
  

  • 2 bulbs fennel
  • 3 waxy yellow potatoes (such as Yukon Gold)
  • 1 tablespoon olive oil
  • 2-3 tablespoons butter
  • salt and freshly ground pepper
  • 2 bay leaves
  • 1 tablespoon chopped fresh sage, plus extra leaves for garnish
  • 2 garlic cloves, peeled and finely chopped
  • 1 dried red chili
  • 4 plum tomatoes (or 14-oz canned plum tomatoes)
  • 1/2 preserved lemon, chopped
  • 1/2 cup vegetable broth
  • 12 black olives (kalamata, Nicoise, or Ligurian)
  • freshly grated parmesan to serve
  • 2 tablespoons basil oil (recipe following)

For the Basil Oil

  • 3 bunches fresh basil
  • 1 garlic clove
  • salt and freshly ground black pepper
  • 3/4 cup good quality olive oil

Instructions
 

For the Basil Oil

  • Combine the ingredients in a food processor. Adjust seasonings. Pour into a jar. It will keep refrigerated for 1 week.

For the Stew

  • Preheat the oven to 350F (180C). 
  • Trim the fennel and cut off the base.  Cut each fennel bulb into quarters.  Peel the potatoes and quarter them lengthwise.
  • Use a heavy saucepan that is oven-safe, and warm it on the stove at medium-heat.  Add the olive oil and butter and heat until the butter has melted. 
  • Add the fennel and potatoes.  Season with a little salt and cook for 10 minutes or so. 
  • Add the bay leaves, sage, and garlic.  Crumble in the dried red chili, and stir to combine. 
  • Roughly chop the tomatoes and add to the pan, along with the chopped preserved lemon, then pour over the broth. 
  • Cover and bake in the oven for 40 minutes, or until the fennel is very tender, adding the olives for the last 5-10 minutes.
  • Taste and adjust the seasoning then spoon over the basil oil, and scatter over some sage leaves to garnish.  Sprinkle with grated parmesan and serve.