|A Recipe from Sneaky Kitchen
Tomato Vegetable Bouillabaisse
4 medium fresh ripe tomatoes
2 tablespoons olive oil
2 cups red or yellow sweet (bell) pepper chunks
1 cup red onion chunks
1 tablespoon minced garlic
1 teaspoon fennel seeds
1/2 teaspoon thyme
1 cup sliced zucchini
1 cup chicken stock
1/4 cup dry white wine
2 pieces of orange peel, 4" by 1" in size
1 16-oz. can white, great northern or cannelloni beans, drained & rinsed
1/2 teaspoon salt
Core tomatoes; cut in halves & then wedges; set aside. In lg. skillet heat olive oil. Sauté bell pepper
chunks & onion until onion is soft. Add minced garlic, tomatoes, fennel seeds
& thyme. Sauté or simmer on med. low heat, stirring often for 4 to 5
min. Add zucchini & dry wine; continue simmering 5
min. Add broth, orange peel, beans & salt & simmer 5 min. more.
Taste for salt; be sure to remove & discard orange peel
promptly. Makes 4 servings.
Serve with a salad & crusty bread.