Spinach Bouillabaisse
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 2pounds spinach, stemmed and washed in 2 changes of water, or 1 pound baby spinach, rinsed
- 2tablespoons extra virgin olive oil
- 1onion, finely chopped
- 2leeks, white and light green parts only, cut in half lengthwise and rinsed of all grit, then sliced thin
- Salt to taste
- 6garlic cloves, minced
- 1pound Yukon gold potatoes, peeled if desired and cut in thin slices
- A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley (and if you have it, a fennel sprig)
- Generous pinch of saffron
- Freshly ground pepper
- 6eggs
- 1½ounces Gruyere cheese, grated (6 tablespoons)
- 12thin slices baguette, toasted (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
312 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 17 grams protein; 823 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring a large pot of water to a boil while you prepare the spinach. When the water comes to a boil, salt generously and add the spinach. Blanch for 30 seconds and transfer to a bowl of cold water without draining the water from the pot. Measure out 2 quarts of the boiling water and set aside. Drain the spinach, squeeze out excess water and chop coarsely. Set aside.
- Step 2
Heat the olive oil in a large, heavy soup pot or Dutch oven and add the onion and leek. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt and the garlic, stir over medium heat until the garlic smells fragrant, no more than a minute, and stir in the broth from the spinach, the potatoes, bouquet garni and salt to taste. Bring to a boil, add the saffron, and turn the heat to low. Cover and simmer 20 to 30 minutes, until the potatoes are tender but still intact and the broth is fragrant.
- Step 3
Stir in the spinach, cover and continue to simmer for another 10 minutes. Add pepper, remove the bouquet garni, taste and adjust seasonings.
- Step 4
Keep the soup at a bare simmer. Break each egg into the soup (I prefer to first break the egg into a teacup and then tip it into the soup). Cover and continue to simmer until the eggs are set, about 5 minutes.
- Step 5
Serve the soup in wide bowls with an egg in each one. Sprinkle gruyere over each egg, and garnish if desired with toasted rounds of baguette or whole-wheat bread rubbed with garlic.
Tip
- Advance preparation: You can prepare the soup through Step 2 several hours ahead, or even a day ahead (refrigerate overnight).
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Dennis Starks
This a lovely soup. I think it could be streamlined by adding the shredded spinach at the very end , just before the eggs. Blanching, draining, chilling, drying, and then adding the spinach is a lot of extra steps for a simple soup, and the results would be virtually the same.
Barbara
I decided to make this at the last minute, using ingredients on hand. No leeks - subbed extra onion. A few baby Yukons which I roasted for my husbands dinner, so I chopped some and added them to the soup. Since they were precooked, I added the spinach just before serving. The saffron really added a lovely flavor. I will make this again!
Sigmund1
You can also substitute chopped fennel for some of the onion to add a more complex flavor consistent with bouillabaisse. Also adding fish stock to the broth adds further complexity and depth.
Colleen Dunn
While I wouldn't call this a bouillabaisse since there's no fish, it was absolutely delicious! What sublime yet subtle flavors.
One tip: I used a silicone egg poaching cup just until it started to set (1-2 minutes) before tipping the egg into the soup. It stayed together that way.
John Neill
Silly doing all that spinach prep-I agree with other note: add spinach at the end -virtually same result!( the spinach cooks almost instantly & only colour is in cooking water is result- not flavor as such. I’m poaching my eggs separately too because trying to lift the eggs without disaster, leading to the picture/perfect recipe image is near impossible. Again no loss of flavor integrity. Nice take on doing nearly the same with a salmon filet!
Bob
Agreed. Make a pot of chicken stock, used 10 cloves of minced garlic. The egg cooks faster than you expect, but awesome flavors! Great soup. Included a big bunch (from my garden) of chopped tarragon with the onion/leek mixture, which I did in a big skillet and added to the pot of stock with the potatoes. But did include a bunch of thyme in the pot. I used bacon drippings to sweat the onion/leek mixture.... lots of flavors!
Rachel
The leeks take a while to prepare, so it was a little more labor intensive then I thought it would be, but I enjoyed the process! I ended up cooking the soup and then frying eggs and adding them as I made my way through the leftovers. I just the left the bouquet garni floating around in the tupperware.
If you've ever felt like you haven't been eating enough greens.... this is for you.
Posh
A little Pernod, not too much—just a smidge—you can always add more—would work its magic much like chopped fennel. Although the original Oysters Rockefeller was said to have some mixture of greens other than spinach, spinach is often used. I believe some licorice-flavored addition is de rigueur. Tossing a few raw oysters into this “bouillabaisse” might be just the ticket.
sally
I followed notes and added spinach at the end. It worked well. Also, in an unexpected twist, I realized just before starting that I was low on potato but that I did have a lb of celery root, so I swapped it in. It was wonderful! I like this recipe a lot. It may be my favorite Martha Rose Shulman so far.
NG
I followed the instructions to the letter. And so, for all of you purists, please do not comment on the fact that you wish that people would follow the instructions. In the end, this recipe, for me, lacked a lot of flavor. The spinach (I chose baby spinach) was kind of slimy. This isn’t really a bouillabaisse or even a soup that I really enjoyed. I do like the healthy aspects of what it provides, yet I would not make this again.
carnival in my mouth
a quick way to wilt spinach: put leaves in a colander. pour boiling water over them. squeeze out water.
Iron Chef Dad
Wow, this is an intensely satisfying soup for my vegetarian household, perfect for a chilly winter night! I think you do need to blanch the fresh spinach as that creates the broth/stock for the soup. It’s a very fragrant but hearty soup...and just a pinch of saffron goes a long way. I made two-and-a-half quarts & you could taste a small pinch of saffron in every bite. The egg makes it into a meal. 5-stars!!
Kate
This can be made much more easily, as others have noted, by not blanching the spinach. I used 6 cups liquid (1 lb spinach)knowing that when I added the spinach that would make more liquid, effectively creating the spinach broth then that you’re told to create 1st. I love Martha‘s recipes but I’ve noticed she often blanches things i just add in. It’s traditional, but I’m curious why do this, esp. in a soup, when not trying to get rid of the extra spinach water as you would for, say, a soufflé?
sally
I followed notes and added spinach at the end. It worked well. Also, in an unexpected twist, I realized just before starting that I was low on potato but that I did have a lb of celery root, so I swapped it in. It was wonderful! I like this recipe a lot. It may be my favorite Martha Rose Shulman so far.
Debbi
Just made this. Quick, easy, and delicious. Was looking for something different to use up the quantity of potatoes I receive every week from my local food co-op. Substituted shallots for the leeks, because that's what was in my box this week. Accompanied by garlic focaccia.... Yum!
John Neill
Silly doing all that spinach prep-I agree with other note: add spinach at the end -virtually same result!( the spinach cooks almost instantly & only colour is in cooking water is result- not flavor as such. I’m poaching my eggs separately too because trying to lift the eggs without disaster, leading to the picture/perfect recipe image is near impossible. Again no loss of flavor integrity. Nice take on doing nearly the same with a salmon filet!
Bob
Agreed. Make a pot of chicken stock, used 10 cloves of minced garlic. The egg cooks faster than you expect, but awesome flavors! Great soup. Included a big bunch (from my garden) of chopped tarragon with the onion/leek mixture, which I did in a big skillet and added to the pot of stock with the potatoes. But did include a bunch of thyme in the pot. I used bacon drippings to sweat the onion/leek mixture.... lots of flavors!
Colleen Dunn
While I wouldn't call this a bouillabaisse since there's no fish, it was absolutely delicious! What sublime yet subtle flavors.
One tip: I used a silicone egg poaching cup just until it started to set (1-2 minutes) before tipping the egg into the soup. It stayed together that way.
Sigmund1
You can also substitute chopped fennel for some of the onion to add a more complex flavor consistent with bouillabaisse. Also adding fish stock to the broth adds further complexity and depth.
Posh
A little Pernod, not too much—just a smidge—you can always add more—would work its magic much like chopped fennel. Although the original Oysters Rockefeller was said to have some mixture of greens other than spinach, spinach is often used. I believe some licorice-flavored addition is de rigueur. Tossing a few raw oysters into this “bouillabaisse” might be just the ticket.
Anna
I make a similar concoction using shredded kale (fresh or frozen) in either water or a homemade chicken stock (bones and water and salt), leeks (frozen, chopped are also handy), potato (cooked or raw sliced and quartered and whatever is here - Idaho or Yukon or Eastern). Takes about ten min. Salt to taste always. (Spinach and poached egg is a classic!). Omit the cheese calories?
deb O
Anyone use frozen spinach? Seems like it would simplify it...
Patrizia
I think leaf spinach might work. One time I tried some frozen chopped spinach that I had on hand. It made the soup look 'swampy.'
Christine H.
I used steam-in-the-bag frozen spinach, microwaved 25% less than the recommended time. It was good, and easy.
Fluff
Nope. You can add saffron to any soup you like, doesn't make it bouillabaisse. My grandmother would be chasing after you with a rolling pin right now.
Still a very yummy soup, although maybe a little in advance of the season which remains decidedly too warm for soup.
David
This is a nice dish. I love spinach. I did add saffron. I also subbed out chicken stock I made and froze last week. It adds more depth in the flavors.
Dennis Starks
This a lovely soup. I think it could be streamlined by adding the shredded spinach at the very end , just before the eggs. Blanching, draining, chilling, drying, and then adding the spinach is a lot of extra steps for a simple soup, and the results would be virtually the same.
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