Bouillabaisse d’Epinards from A Table in Provence by Leslie Forbes

Ingredients

• 6 small potatoes, peeled & cut in ¼ in/½ cm thick rounds
• 3 cloves of garlic, peeled & crushed
• 1 onion, peeled & diced
• 2 bay leaves
• 2 lb/1 kg spinach, blanched, squeezed dry & finely chopped
• salt & freshly ground black pepper
• grated gruyère (optional)
• 6 eggs
• pinch of saffron
• generous sprig of parsley
• Branch of fennel
• olive oil