ONE-EYED BOUILLABAISSE
About 8 cups; 4 hearty servings
We first learned of this “poor man’s bouillabaisse” from Jane Grigson’s Vegetable Book. Instead of calling for several kinds of fish and shellfish, this humble potage relies on leeks, green peas, and poached eggs. We add bacon for a touch of luxury, but this can easily be omitted, if desired (cook the leek in 2 tablespoons olive oil).
Add to a Dutch oven or soup pot over medium heat:
- 4 slices bacon, cut crosswise into ½-inch strips, or 4 ounces slab bacon cut into ½-inch cubes
Cook, stirring, until the fat is rendered and the bacon is crispy. Transfer the bacon to a small plate. Add to the bacon fat:
- 1 large leek, white and light-green parts only, halved crosswise, well rinsed, and thinly sliced
Cook until lightly browned, about 7 minutes. Add:
- 4 cups chicken stock or broth
- 1 cup dry white wine
- 2 large tomatoes, peeled, and chopped, or one 14 ½-ounce can diced tomatoes
- 6 small red or gold potatoes, cut into ½-inch cubes
- 8 garlic cloves, smashed
- (1 or 2 fennel fronds)
- (One 3-inch strip orange zest)
- 1 teaspoon salt
- ¼ teaspoon saffron threads
- ¼ teaspoon black pepper
Bring to a rapid boil, then reduce the heat, cover, and simmer until the potatoes are tender, about 15 minutes. Add:
- 1 ½ cups shelled green peas, fresh or frozen
If the fresh peas taste a bit starchy, simmer for an additional 5 minutes; if using frozen peas, just bring the soup back to a simmer. Make four depressions in the soup with a spoon and carefully slide into the soup:
- 4 large eggs
Poach for 6 to 10 minutes or until cooked to the desired degree of doneness. As the eggs poach, divide among 4 serving bowls:
- 4 large slices stale or lightly toasted baguette
Scoop a poached egg into each bowl, divide the vegetables among them, and spoon broth over the vegetables. Garnish with the cooked bacon and:
- Chopped parsley
- Black pepper to taste