Recipe: Proven�al Potato "Bouillabaisse"

by Emily Matchar, Posted Oct 23rd 2008 @ 6:00PM

The New York Times' "Recipes for Health" - a regular series of ultra-nutritious, usually veggie-heavy recipes in the Health section - are pretty hit or miss, in my opinion. But this week's recipe, which subs potatoes for seafood in a traditional French bouillabaisse, looks awesome. Potatoes, leeks, onions and poached eggs float in a rich, silky broth of tomato and saffron, served with crispy homemade croutons.

Potatoes, as the article points out, got a bad rap during the low-carb years. But skin-on potatoes are full of B vitamins, vitamin C, fiber, potassium and complex carbs. Plus, a 7-ounce potato with the skin has only 220 calories and zero grams of fat. Add vitamin C-rich tomatoes, protein-packed eggs and phytonutrient-filled onions and garlic, and you've got all kinds of goodness.

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Filed Under: Newspapers, Ingredients
Tags: bouillabaisse, new york times, potatoes, vegetables

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Reader comments (Page 1 of 1)

10-24-2008 @7:02PM Rt said... North Americans have used potatos in chowder for years (decades?).

The use of poached eggs has to be a first - good luck with that.

Gee, I wish I could be on the cutting edge like the NYT.
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10-27-2008 @5:41AM ruth abraham said... Great Healthy...hearty meal...great for these budget times...I love the idea of Potatoe Bouillabasse

Ruth
www.recipebuddys.com
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