Spinach Bouillabaisse Recipe (2024)

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.

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!

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.

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!

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!

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.

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.

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.

a quick way to wilt spinach: put leaves in a colander. pour boiling water over them. squeeze out water.

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!!

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?

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.

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!

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!

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!

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.

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?

Anyone use frozen spinach? Seems like it would simplify it...

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.

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.