Spinach bouillabaisse

vote now
Other
2 servings
Very Easy
45 min

A surprisingly satisfying recipe ideal for breakfast.

Ingredients

2

Preparation

Preparation15 min
Cook time30 min
  • Cook the spinach in boiling water for 5 minutes, then drain well, reserving the cooking liquid. Measure out 4 cups (maybe a bit more) and keep warm.
  • Wring the spinach out, then chop. In a large pan, heat the oil and sauté the onion for 1 minute. Don't allow to brown.
  • Add the spinach and turn in the oil for 5 minutes over low heat. Add the potatoes, and season with salt, pepper and the saffron. Add all of this into the still-warm cooking liquid.
  • Add the garlic and the bouquet garni/herbs in a tea bag, cover the pot and simmer over low until the potatoes are cooked.
  • Remove and discard the bouquet garni. In the meantime, heat a bit of oil in a pan and lightly fry the bread. Poach the eggs in the soup, this will take about 3-4 minutes.
  • To serve, place a piece of fried bread in the bottom of each soup bowl, and a poached egg on top of each slice of bread. Ladle the soup over the top and enjoy.
CCooking Books

Questions

Photos of members who cooked this recipe

Comments

Rate this recipe: