Spinach bouillabaisse from Winter Food by Jill Norman

Ingredients

• 1 kg spinach, thick stalks discarded
• 50 ml olive oil, plus extra for the bread
• 1 onion, chopped
• 500 g waxy potatoes, sliced 5 mmthick
• salt
• freshly ground black pepper
• a few saffron threads, crushed and dissolved in a little water
• 1 litre hot chicken or vegetable stock, or water
• 2 cloves garlic, chopped
• 1 bouquet garni
• 4–6 slices bread
• 4–6 eggs