In a heavy pot, heat oil and sauté onion, garlic, leeks, and fennel until slightly softened, about 8 to 10 minutes. Add tomatoes, tomato paste, potatoes, wine, fish stock, thyme, oregano, and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes. Allow to [...]
Chef Fleer, a four-time James Beard Award nominee from Rhubarb in Asheville, North Carolina has created a Brussels Sprouts Slaw with Hazelnuts in a Saffron Yogurt Dressing.