Name: Egg “Bouillabaisse” (Bouillabaisse Borgne)
Yield: Servings: 4
Cuisine: French
Ingredients: Bouquet garni: the leek greens, branch celery, parsley, bay leaf, thyme, oregano, savory, fennel branches (or small sachet of fennel seeds), strip of dried orange peel; Dried bread slices rubbed with cloves of garlic; Chopped parsley; 2 tablespoons pastis (Ricard or Pernod 51); ¼ cup olive oil; 1½ pounds non-mealy, yellow-fleshed potatoes, peeled, cut into ¼-inch slices, and rinsed; 4 fresh eggs; About 5 cups boiling water; 3 firm, ripe tomatoes, peeled, seeded, coarsely chopped; 3 large cloves garlic, peeled and finely chopped; Salt, pinch cayenne; 2 medium leeks, white parts finely sliced crosswise, green parts added to bouquet garni; 1 large onion, finely chopped; ¼ teaspoon saffron (or less—to taste)

Preparation info

Servings:
4

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

The fabled and much fêted, saffron-robed Marseillaise legend and presence—arrogant, flamboyant, and insolent, with its crown of horny rascasse, its exotic suite of tropical-colored Mediterranean denizens, and its fiery red rouille—shares its special titles of nobility with only one other preparation, the Provençal fish soup (soupe de poissons), which holds in its clear and essential broth the soul of bouillabaisse. The same sensuous warmth, the same sapid density