Zucchini Potato and Fennel Stew
Ingredients
- 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
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