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Ingredients

• 1 lb tomatoes, peeled
•     and quartered
• 1 lb new potatoes, see pantry
• 4 x shallots
• 2 x fennel bulbs, trimmed and sliced
• 2 x garlic cloves, crushed
• 1 x red bell pepper
• 2 tsp harissa paste
• 1 x strip orange peel
• 1 x bay leaf
• 2/3 c. vegetable stock
• 2 Tbsp. sun-dry tomato pesto
• 2 x red serrano chiles, roasted and minced
•     salt
•     freshly grnd black pepper
•     fresh flat-leaf parsley, optional garnish
• 1 ounce dry chile peppers
•     hot water
• 2 Tbsp. fresh cilantro
• 1 Tbsp. fresh mint
• 1 pch salt
• 1 x clove garlic
• 1 Tbsp. extra virgin olive oil, or possibly more as needed

Description

Place All Except Tomato Pesto And Chiles, Into A Saucepan; Bring To A Boil And Simmer For 25 Min. Mix The Sun-dry Tomato Pesto With The Chiles, Stir Into The Stew And Serve With…

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