Wash pea pods. Using a sharp reference knife, cut the tips and remove any fiber along the seam. If the pods are large and hard, stop the peas and discard pods. Wash again.
Peel and cube the potatoes, if it is used.
In an average saucepan, heat 2 tablespoons of olive oil over medium heat. Add the shallots and brown to Traslucre, about 2-3 minutes.
Add the diced potatoes, if you use carrots, the chopped fennel bulb and peas. Go up for another 2-3 minutes to release their aroma.
Mix the chopped box tomatoes. Mix well to cover everything in oil and aromatic.
Add 2/3 cup of water to start (add more according to need to avoid the attack). Season with salt and pepper freshly ground. Bring over low heat, cover and cook over low-medium low for 30-40 minutes, until the vegetables and peas are tender and the sauce has thickened.
Mix from time to time and add more water if necessary.
Taste and regulates the seasoning. Sprinkle with extra olive oil if you want. Serve hot or ambient temperature, ideally with crunchy bread and a feta wedge.
