Spinach bouillabaisse

Preparation info
  • Serves


    • Difficulty


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.


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


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