ProvenÇal Potato Bouillabaisse Recipes
PROVENçAL POTATO "BOUILLABAISSE"
This main dish soup is a "poor man's bouillabaisse." Saffron will add a touch of luxury to any dish, and here it infuses the broth and lends its beautiful hue to the potatoes.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot or casserole and add the onion and leeks. Cook, stirring, until tender, about 5 minutes. Add the garlic and stir together for about a minute, until fragrant. Add the tomatoes, 1/2 teaspoon salt, and the bouquet garni and cook, stirring from time to time, for 10 minutes, until the tomatoes have cooked down and smell fragrant. Add the water or stock and the potatoes, and bring to a boil. Add 1 teaspoon salt and the saffron, reduce the heat, cover and simmer 20 to 25 minutes, or until the potatoes are tender. Taste, adjust the salt, and add cayenne and pepper. Remove the bouquet garni and stir in the parsley.
- Making sure that the soup is at a bare simmer, carefully break the eggs into a bowl and tip into the soup. Cover (you can turn off the heat at this point) and cook 5 minutes or until set. Ladle the soup into wide soup bowls, with an egg for each portion. Garnish with croutons if desired, and serve.
Nutrition Facts : @context http, Calories 447, UnsaturatedFat 12 grams, Carbohydrate 55 grams, Fat 17 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 1716 milligrams, Sugar 14 grams, TransFat 0 grams
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