Spinach bouillabaisse

Name: Spinach bouillabaisse
Yield: Serves 4–6
Cuisine: United Kingdom
Ingredients: 2 cloves garlic, chopped; salt and freshly ground black pepper; 4–6 slices bread; a few saffron threads, crushed and dissolved in a little water; 4–6 eggs; 500 g waxy potatoes, sliced 5 mmthick; 1 bouquet garni; 1 litre hot chicken or vegetable stock, or water; 1 onion, chopped; 1 kg spinach, thick stalks discarded; 50 ml olive oil, plus extra for the bread

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Winter Food

By Jill Norman

Published 2005

About

We are familiar, if only in name, with the fish bouillabaisse of Marseilles, but this equally traditional, rustic dish is little known. It is marvellously cheering in miserable weather.

Ingredients

1 kg spinach, thick stalks discarded
50 ml olive oil, plus extra for the bread

Europe
United Kingdom
Soup

Method

Plunge the spinach into boiling water and cook for 5 minutes. Drain well, squeezing out all the moisture with your hands, and chop. Heat the oil in a large pan and sauté the onion for 1 minute, without letting it brown. Add the spinach and turn it in the oil for 5 minutes over a low heat. Put in the potatoes, season with salt and pepper and the saffron and pour over the hot stock or wate