Tomato, Fennel And Potato Stew

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5 medium red potatoes, peeled and cut into quarters (1 1/2 lbs.)

2 Tbs. olive oil

1 large leek (white and light green parts), well rinsed and finely chopped

1 large onion, cut into wedges 1/2-inch-thick

2 cloves garlic, minced

1 tsp. herbes de Provence

2 to 3 pinches saffron threads

1 strip orange peel

2 bay leaves

1 cup dry white wine

2 cups canned whole tomatoes, chopped

2 medium fennel bulbs, trimmed and cut into 1/2-inch-thick wedges (about 4 cups)

2 Tbs. chopped fresh parsley

24 kalamata olives, pitted

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