Rouille

Photo by Scott Phillips

Ingredients

Freshly ground black pepper
½ cup fruity extra-virgin olive oil
Salt
2 fresh serrano or other small hot chiles
Pinch saffron (about 20 threads)
2 to 3 cloves garlic
2 large red bell peppers, roasted, peeled, seeded, and chopped (reserve any juice)
+ 3 more ingredients
- ¼ cup fresh Fish Stock
- ½ cup soft white breadcrumbs
- 1 tsp. red-wine vinegar

In a bowl, combine the breadcrumbs with the fish stock and any juices reserved from the roasted peppers; mix well. In a mortar, pound the chiles, garlic, and saffron to a paste. Add the red pepper, a bit at a time, and work to a similar consistency. Add the breadcrumbs; stir and grind the mixture...

View full recipe at Fine Cooking

Comments

Variations on Rouille

Rouille
- 1/2 teaspoon black pepper
- 2 red bell peppers
- 6 garlic cloves
- 1 teaspoon salt
- 1 fresh jalapeño chile
- +2 other ingredients
Rouille
- 1/2 teaspoon cayenne
- 1/2 teaspoon coarse sea salt
- 3 garlic cloves
- 3 tablespoons water
- 3 tablespoons extra-virgin olive oil
Rouille
- 1 (7-ounce) bottle roasted red bell peppers, drained
- 2 tablespoons water
- 1 cup water
- 1 (1-ounce) slice sourdough bread, cubed
- +4 other ingredients
Rouille
- 1/2 teaspoon cayenne
- 3/4 cup fresh bread crumbs (preferably from a baguette)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons water
- +1 other ingredients
Rouille
- 1/2 teaspoon cayenne
- 1 cup reduced-fat or regular mayonnaise
- 1 tablespoon minced garlic
- 1 tablespoon lemon juice

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