Provençal Potato Bouillabaisse Recipe

Name: Provençal Potato Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium or large onion, cut in half then thinly sliced across the grain; 2 large leeks, white and light green parts only, cut in half lengthwise, sliced and rinsed well; 3 large garlic cloves (more to taste), minced or sliced; 1 pound ripe tomatoes, peeled, seeded and chopped or 1 (14-ounce) can, with liquid; 6 cups water or chicken stock; Salt; A bouquet garni made with 1 cleaned leek green, a bay leaf, a thin slice of orange zest and a couple of sprigs each of parsley and thyme, tied together; 1 pound waxy potatoes or Yukon golds, scrubbed and sliced; A generous pinch of saffron threads; Freshly ground pepper to taste; Pinch of cayenne (optional); 4 large eggs; 2 tablespoons chopped fresh parsley; Optional: 4 to 8 thin slices baguette or country bread, toasted and rubbed with a cut clove of garlic

Servings: persons

2 tablespoons olive oil
1 medium or large onion, cut in half then thinly sliced across the grain
2 large leeks, white and light green parts only, cut in half lengthwise, sliced and rinsed well
3 large garlic cloves (more to taste), minced or sliced
1 pound ripe tomatoes, peeled, seeded and chopped or 1 (14-ounce) can, with liquid
6 cups water or chicken stock
Salt
A bouquet garni made with 1 cleaned leek green, a bay leaf, a thin slice of orange zest and a couple of sprigs each of parsley and thyme, tied together
1 pound waxy potatoes or Yukon golds, scrubbed and sliced
A generous pinch of saffron threads
Freshly ground pepper to taste
Pinch of cayenne (optional)
4 large eggs
2 tablespoons chopped fresh parsley
Optional: 4 to 8 thin slices baguette or country bread, toasted and rubbed with a cut clove of garlic

1
1. 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.
2
2. 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.

1033

kcal

Calories

Fat

Carbs

133

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium or large onion, cut in half then thinly sliced across the grain, 2 large leeks, white and light green parts only, cut in half lengthwise, sliced and rinsed well, 3 large garlic cloves (more to taste), minced or sliced, and more.

Yes, Provençal Potato Bouillabaisse falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Provençal Potato Bouillabaisse

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Provençal Potato Bouillabaisse