Zucchini, Potato and Fennel Stew

Total Time:
50 min
30 min
20 min

4 servings

  • 1/4 cup olive oil, plus more to drizzle
  • 1 1/2 pounds small round potatoes, quartered
  • Salt and pepper
  • 1/2 teaspoon Piment d'Espelette or cayenne pepper
  • 1 teaspoon paprika
  • 3 to 4 cloves garlic, sliced
  • 2 firm small to medium zucchini, sliced 1/2-inch half moons
  • 1 bulb fennel, trimmed and sliced into thin half-moon wedges, reserve a small handful of fronds
  • 1 large or 2 small to medium onions, peeled and root attached sliced into thin wedges
  • 12 cocktail tomatoes or 2 cups cherry tomatoes
  • 4 cups vegetable or chicken stock
  • 1 cup passata or tomato sauce
  • 1/4 cup fresh tarragon leaves, chopped
  • Crusty French roll or bread, for passing
  • In a medium soup pot, heat the olive oil, then add the potatoes. Season with salt and pepper, and then the Piment d'Espelette. Lightly brown, 5 minutes, while you chop the remaining vegetables. Add the garlic, zucchini, fennel and onion to the soup as they are chopped. Add the tomatoes and cover the pan to soften the vegetables and burst the tomatoes, 5 to 8 minutes. Add the stock and passata, and mix to combine. Cool and store for a make-ahead meal.

  • Reheat over medium heat and garnish with the reserved fennel fronds and a drizzle of olive oil. Serve with warm bread.

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