Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, roasted fennel, new potato and tomato stew. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Roasted fennel, new potato and tomato stew is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Roasted fennel, new potato and tomato stew is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have roasted fennel, new potato and tomato stew using 14 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Roasted fennel, new potato and tomato stew:

1. Make ready 2-3 good sized fennel bulbs
2. Make ready 600 g rough cubed new potatoes
3. Get 2 medium white (or yellow) onions
4. Prepare 300 g cherry tomatoes
5. Make ready 3-6 cloves garlic
6. Get 2 sprigs fresh rosemary or thyme
7. Make ready Olive oil
8. Take 700 ml tomato passata
9. Prepare 1 tablespoon harissa (I use 2… In the sauce, and more later)
10. Get 1 can chickpeas (drained and rinsed)
11. Take 75 g black olives
12. Get Salt
13. Make ready Pepper (sea salt or Himalayan)
14. Make ready 1 tablespoon preserved lemon (chopped)

Instructions to make Roasted fennel, new potato and tomato stew:

1. Get ready to cook. Get started with some Stevie Ray Vaughn & Double Trouble. 🎶🎸
2. Set up all ingredients so you're ready to rock and roll.
3. Preheat the oven to 180 degrees celcius
4. Cut up your fennel bulb and save the fronds for later.
5. Chop your potatoes and onions in to cube like forms. They don't have to be perfect. Just a nice rough chop about 2cm wide.
6. Chop the rest of your veg how you like it, just not a fine chop.
7. Put your veg together in your roasting pan and mix in some olive oil, salt and pepper. You'll want the veg to be nicely coated. Don't over oil. Add your rosemary sprigs at this point.
8. Roast for about 35 minutes or so. You want Check half way and mix the veg lightly. Don't break the tomatoes.
9. While roasting your veg. Get your lemon, passata and olives ready. Make sure you get a nice small dice for your lemon. You can mix in your harissa to the passata at this point as well.
10. After 35 or 45 minutes of roasting pour in your passata mixture. Scrape up any caramelised veg. Mix your veg. Put everything back in th oven for another 30 minutes or so. You want the mixture to be bubbling.
11. Take out of the oven. Add your fresh fennel fronds and preserved lemon to the top and serve. Enjoy!

So that is going to wrap it up for this special food roasted fennel, new potato and tomato stew recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!