Fennel, artichoke, potato and kalamata olive stew.

Absolute perfection. Only change was putting stock in the water. I'm not going to defend my adoration of salt on here any longer. Will make this a million times more. x

Fennel, artichoke, potato and kalamata olive stew

Prep 15 min
Cook 50 min
Serves 4

7 tbsp extra-virgin olive oil
1 large fennel bulb (400g), trimmed, fronds reserved, then cut lengthways into ½cm-thick slices
6 fat garlic cloves, peeled and thinly sliced
1½ tsp fine sea salt
150ml white wine
2 tsp sweet smoked paprika
400g tin chopped tomatoes – I like Mutti’s polpa
350g new potatoes, halved (or quartered, if large)
400g tin chickpeas, drained
160g drained jarred artichokes, from a 280g jar, sliced
100g pitted kalamata olives
30g flat-leaf parsley, leaves and tender stalks, finely chopped
Good baguette, to serve

Put the oil in a large pot on a medium heat and, when hot, add the sliced fennel and cook, stirring occasionally, for 15 minutes, until coloured and softening. Stir in the garlic and salt, cook for five minutes more, then add the wine and leave it to bubble away for a couple of minutes.

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Add the paprika, tomatoes, potatoes, chickpeas and 200ml water, then cover the pan and leave to cook for 20 minutes, until the potatoes are tender. Stir in the sliced artichokes, olives and 250ml water, cook for another five minutes, then take off the heat; add more water, if need be, to make it as stewy as you like it.

Stir through the chopped parsley, then serve in shallow bowls topped with the reserved fennel fronds, if you like, with a crusty baguette on the side.