9:00 pm on 29 March 2004

Makes approx. 1 cup


  • 1 floury potato, approximately 200gm, diced
  • 1 red pepper, roasted, skinned and sliced
  • 2 cloves garlic, sliced
  • pinch of saffron
  • ½ tsp salt
  • chicken stock
  • 2 egg yolks
  • 2 cloves garlic, crushed
  • 100ml olive oil


In a small saucepan put the potato, red pepper, garlic, saffron and salt and barely cover with chicken stock. Simmer until the potato is tender then strain and reserve the liquid. Place the potato mixture in a food processor and puree, adding as much liquid as necessary to make a thick paste. (Any leftover liquid is added to the bouillabaisse).

With the motor running add the egg yolks and the crushed garlic then drizzle in the olive oil.

Season to taste.

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