One-Eyed Bouillabaisse

Let's Cook

1. Step 1.

   Add to a Dutch oven or soup pot over medium heat: 4 slices bacon, cut crosswise into ½-inch strips, or 4 ounces slab bacon cut into ½-inch cubes

2. Step 2.

   Cook, stirring, until the fat is rendered and the bacon is crispy. Transfer the bacon to a small plate. Add to the bacon fat: 1 large leek, white and light-green parts only, halved crosswise, well rinsed, and thinly sliced

3. Step 3.

   Cook until lightly browned, about 7 minutes. Add: 4 cups chicken stock or broth; 1 cup dry white wine; 2 large tomatoes, peeled, and chopped, or one 14 ½-ounce can diced tomatoes; 6 small red or gold potatoes, cut into ½-inch cubes; 8 garlic cloves, smashed; (1 or 2 fennel fronds); (One 3-inch strip orange zest); 1 teaspoon salt; ¼ teaspoon saffron threads; ¼ teaspoon black pepper

4. Step 4.

   Bring to a rapid boil, then reduce the heat, cover, and simmer until the potatoes are tender, about 15 minutes. Add: 1 ½ cups shelled green peas, fresh or frozen

5. Step 5.

   If the fresh peas taste a bit starchy, simmer for an additional 5 minutes; if using frozen peas, just bring the soup back to a simmer. Make four depressions in the soup with a spoon and carefully slide into the soup: 4 large eggs

6. Step 6.

   Poach for 6 to 10 minutes or until cooked to the desired degree of doneness. As the eggs poach, divide among 4 serving bowls: 4 large slices stale or lightly toasted baguette

7. Step 7.

   Scoop a poached egg into each bowl, divide the vegetables among them, and spoon broth over the vegetables. Garnish with the cooked bacon and: Chopped parsley; Black pepper to taste