Recipe of Jamie Oliver Roasted fennel, new potato and tomato stew

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, roasted fennel, new potato and tomato stew. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Roasted fennel, new potato and tomato stew is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Roasted fennel, new potato and tomato stew is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook roasted fennel, new potato and tomato stew using 14 ingredients and 11 steps. Here is how you cook that.

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

1. Make ready 2-3 good sized fennel bulbs
2. Take 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. Take 2 sprigs fresh rosemary or thyme
7. Take Olive oil
8. Get 700 ml tomato passata
9. Make ready 1 tablespoon harissa (I use 2… In the sauce, and more later)
10. Prepare 1 can chickpeas (drained and rinsed)
11. Make ready 75 g black olives
12. Make ready Salt
13. Get Pepper (sea salt or Himalayan)
14. Prepare 1 tablespoon preserved lemon (chopped)

Steps 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 exceptional food roasted fennel, new potato and tomato stew recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!