ProvenÇal Potato Bouillabaisse Recipes

PROVENçAL POTATO "BOUILLABAISSE"

Provençal Potato

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

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
4 to 8 thin slices baguette or country bread, toasted and rubbed with a cut clove of garlic

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

PROVENÇAL POTATO BOUILLABAISSE

PROVENÇAL POTATO BOUILLABAISSE image

Categories Soup/Stew Vegetable

Yield 4 servings

Number Of Ingredients 15

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

Steps:

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. 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.

BOUILLABAISSE OF PEAS

Bouillabaisse of Peas image

Originally introduced in our pages as "an ancient Provençal way of dressing up little green peas," this soup may not qualify as a true bouillabaisse (there is no seafood in sight), but it is comfort in a bowl. And since it uses frozen rather than fresh peas, it can be made at any time of year.

Time 55m

Yield Makes 6 servings

Number Of Ingredients 17

Ingredients

1 (4-inch) piece celery
1 Turkish or 1/2 California bay leaf
3 fresh thyme sprigs
2 fresh parsley sprigs
8 black peppercorns
1/4 teaspoon slightly crushed fennel seeds
1 qt water
5 tablespoons extra-virgin olive oil
6 (1-inch-thick) slices baguette
1 medium onion, finely chopped
1 lb medium boiling potatoes
4 garlic cloves, minced
1 (10-oz) package frozen baby peas (not thawed)
1 1/2 teaspoons salt
1/2 teaspoon black pepper
6 large eggs
an 8-inch square of cheesecloth; kitchen string

Steps:

Wrap bouquet garni ingredients in cheesecloth and tie with kitchen string.
Bring water and bouquet garni to a boil in a 1 1/2-quart heavy saucepan.
Meanwhile, heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking and cook bread slices, turning over once, until golden, 3 to 5 minutes. Transfer bread to 6 soup bowls. Add remaining 3 tablespoons oil to skillet and cook onion over moderate heat, stirring frequently, until softened, 4 to 5 minutes. Peel potatoes, then cut crosswise into 1/3-inch-thick slices. Add potatoes to onion and cook, turning occasionally, until onion is translucent, 3 to 4 minutes. Add garlic, peas, salt, pepper, and hot water with bouquet garni and simmer, covered, until potatoes are tender, about 7 minutes. Discard bouquet garni.
Break eggs into simmering soup and poach, uncovered, spooning broth over eggs occasionally, until softly set, about 6 minutes. Transfer eggs with a slotted spoon to toasts and divide soup among soup bowls.

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