1 1/2 lb Potatoes
- red or yellow-fleshed
2    Fennel bulbs
1 lb Ripe tomatoes; peeled
-and seeded, juice reserved
-=OR=-
2 c  -whole canned tomatoes
Salt
4 tb Virgin olive oil
1 lg Leek; white part only,
- finely  diced
1 lg Yellow onion
- cut into wedges 1/2" thick
2    Garlic cloves; minced
1 ts Herbes de Provence
3 pn Saffron threads
1 lg Strip orange zest (2" long)
2    Bay leaves
1 c  Dry white wine
2 tb Chopped parsley
12    Nicoise olives, pitted; -OR-
- Gaeta or oil-cured
- Black olives, pitted

PEEL THE POTATOES AND SLICE them lengthwise into quarters or, if large,
into 6ths. Trim the fennel, remove the outer leaves if theyre scarred, and
cut into wedges 1/2-inch thick or a little wider. Leave some of the core so
that the pieces stay intact. Cut the tomatoes into large, neat pieces.
Bring a pot of water to a boil, add salt to taste and the potatoes, and
boil for 5 minutes. Remove the potatoes, but save the water. While the
potatoes are cooking, warm the olive oil in a wide pan. When hot, add the
leek, onion, garlic, herbs, a little salt, saffron, orange zest and bay
leaves. Cook slowly over medium heat until the onions have begun to soften,
after 6 or 7 minutes, then add the wine. Let it reduce by approximately
half, then add the tomatoes and their juice, the potatoes, fennel, half the
parsley and the olives. Pour in enough of the reserved potato water to
cover, bring to a boil and lower the heat. At this point, you can set the
stew aside and finish it later, either in the oven or on top of the stove.
If cooking on top of the stove, cover the pan and cook slowly until the
vegetables are tender, about 35 minutes. If cooking in the oven, preheat it
to 375F, cover loosely and bake for about 1 hour, or until done. Remove bay
leaves. Garnish with the remaining parsley and serve with a bowl of garlic
mayonnaise.