Rouille

Rouille
Photo by Scott Phillips

Ingredients

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

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


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