Bouillabaisse of peas and beans

Bouillabaisse of peas and beans

By
From
The Sunday Night Book
Serves
1
Photographer
Patricia Niven

This is like an inland version of bouillabaisse, the classic southern French fish soup that I originally came across in Elizabeth David’s French Provincial Cooking – I love her books and often spend time poring over them. A deliciously simple broth enhanced with saffron and a poached egg, this offers a good home to leftover potatoes and any other vegetables.

Ingredients

Quantity Ingredient
1 tablespoon light olive oil
1 banana shallot, finely sliced
75g cooked new potatoes, thickly sliced
2 garlic cloves, 1 crushed, 1 cut in half
100g tinned flageolet beans, drained and rinsed
50g frozen petit pois
300ml chicken or vegetable stock
couple of strands saffron
1 egg
1 thick slice bread
a clutch mixed herbs, such as mint, parsley and chives, optional
sea salt
black pepper

Method

  1. Heat the olive oil in a small saucepan over a low heat. Add the shallot and a pinch of salt and cook gently for about 7 minutes to soften, stirring regularly. Add the potatoes and crushed garlic and cook for a couple of minutes until the scent of the garlic starts to rise from the pan, then stir, adding a splash more oil if it’s all threatening to stick. Now add the stock, saffron and another pinch of salt. When the stock comes to the boil, add the flageolet beans and simmer for 7 minutes before adding the peas. (This would also be the stage to add any other cooked vegetables you might want to use up.) Simmer for another 5 minutes, then taste for seasoning.
  2. Break the egg into a cup or small bowl and carefully slide into the broth. Simmer very gently for about 4 minutes or until the white is set and the yolk is runny.
  3. Meanwhile, toast the bread, then rub the cut side of the remaining garlic clove all over both sides of the toast and sit the garlic toast in a large warm soup bowl.
  4. Carefully lift the egg out of the broth and place on the toast. Stir the herbs into the soup, if using, then ladle the fragrant broth into the bowl.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again