I was skimming through my La Rousse yesterday and came across this. i
think when i make it i will omit the eggs.
--
JL

Spinach Bouillabaisse (Provencal cookery)


BOUILLABAISSE D'EPINARDS ------ This dish, called locally the
"bouillabaisse d'espinarc" in no way resembles the "bouillabaisse
provencale." It is essentially a home dish, which is very popular in
Marseilles. Here is a recipe contributed by the great master of
Provencal cuisine, J. B. Reboul:

Pick over and was 2 pounds of spinach, cook for 5 minutes in boiling
water, then dip into cold water and drain, [press with the h ands to
extract all water and chop.

Put 1/4 cup of oil into an earthenware casserole, add a chopped onion,
previously fried lightly without browning, and the spinach. Cook on a
low fire for 5 minutes, stirring all the time..

When the spinach is nicely seared, add five sliced waxy potatoes.
Season with salt, pepper and a little saffron.

Moisten with q quart of boiling water, add 2 chopped cloves of garlic
and a sprig of fennel, and leave to cook, covered with a lid, on a low
flame.

When potatoes are cooked, break into the pan 4 eggs and cook gently.
Serve the dish as it is.
--
JL