VEGETARIAN BOUILLABAISSE FROM MARSEILLE

A Provencal vegetarian recipe with easy to get ingredients. 

Ingredients (serves 2):

  • 1 onion, finely chopped

  • 1 leek (the white part), finely chopped

  • 1 tsp fennel seeds 

  • 2 bay leaves

  • 1 pinch saffron 

  • 6 small potatoes, cut to cook quicker 

  • 1 can chopped tomato  

  • 2 clove of garlic, crushed

  • 4 eggs, open and keep in separate bowls - don't break the yolk

  • 1 piece of dried orange peel 

  • 1 tsp piment d’espelette or paprika 

  • Extra virgin olive oil

  • 1 small glass of white wine (optional)

  • 200g spinach

  • Salt & pepper 

Method:

1- In a saucepan add the olive oil, fennel seeds, orange peel and bay leaves. Cook on low heat for a few minutes. 

2- Then add the paprika, onion and leek. (If you have garlic add now.) Cook for 5 minutes. Then deglaze with white wine. Burn off the alcohol for a couple of minutes. 

3- Add the potatoes, saffron and tomatoes.

4- Add water to cover all the potatoes if needed. 

5- Cover the pan with a lid. Bring to the boil then simmer over low heat for about 20-30 minutes.

6- When the potatoes are cooked add the spinach and cook for a few extra minutes. 

7- Then add the eggs, cover with the lid and poach them for a few minutes.

Enjoy!

Camille Aubert