Bouillabaisse d’Épinards

• 1 ½ pounds cooked spinach
• 6 tablespoons olive oil
• 1

Heat olive oil in frying pan and sauté finely-chopped onion and garlic in it until they are transparent but not golden. Add thinly-sliced potatoes and let them sauté a minute on both sides without taking colour. Transfer to an earthenware casserole; add salt and freshly-ground black pepper and pour over ¾ pint</