Puy lentil bouillabaisse with wilted spinach, fennel and saffron rouille

Name: Puy lentil bouillabaisse with wilted spinach, fennel and saffron rouille
Ingredients: 2 garlic cloves, crushed; pinch of good-quality saffron (or ½ teaspoon powdered saffron); 2 tablespoons olive oil; 1 onion, chopped; salt, freshly ground black pepper and pinch of cayenne pepper; salt, freshly ground black pepper and pinch of cayenne pepper; 3 tablespoons extra-virgin olive oil; salt, freshly ground black pepper and pinch of cayenne pepper; 100 g baby spinach leaves; 4 slices of country-style bread, cut into 1 cm cubes; ½ teaspoon mild paprika; 1 litre good vegetable stock; ½ teaspoon fennel seeds; 175 g puy lentils; pinch of good-quality saffron (or ½ teaspoon powdered saffron); 1 small head of fennel, cut into ½ cm dice; pinch of good quality saffron (or powdered); 1 free-range egg yolk; 1 small red pepper, roasted and peeled; 1 small garlic clove, crushed; 1 medium-sized potato

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

The king of lentils - the puy lentil - is best for this earthy rustic-style soup; they taste wonderful and hold their shape well during cooking.

Ingredients

For the Rouille

1 medium-sized potato
1 small garlic clove, crushed
1 small red pepper, roasted and peeled

Soup
Vegetarian

Method

For the rouille, cook the potato in its skin in a pan of boiling water (or alternatively bake in the oven), remove and, when cool enough to handle, peel off the skin. Place the garlic and pepper in a blender and blitz to a puree. Add the cooked potato, egg yolks, saffron, salt, pepper and a good pinch of cayenne pepper. With the motor running, gently pour in a thin stream of oil through the fun