Rouille recipe
information
Rouille is a hot fish sauce (note the presence of red chili peppers) suitable for adding some fire to fish stews and soups.
ingredients
2 - 3 fat cloves garlic, chopped
1 slice white bread, crust removed
a little fish stock or water
2 red chilli peppers, finely chopped
3 tablespoons good-quality olive oil
1 slice white bread, crust removed
a little fish stock or water
2 red chilli peppers, finely chopped
3 tablespoons good-quality olive oil
method
1. Pound the garlic to a paste with a pestle and mortar (or use the end of a wooden rolling pin or the back of a wooden spoon in a sturdy bowl).
2. Squeeze out the slice of bread in a little fish stock or water and pound this and the chilli peppers into the garlic paste.
3. Now add the olive oil drop by drop, beating all the time, until you have a smooth and creamy red sauce.
2. Squeeze out the slice of bread in a little fish stock or water and pound this and the chilli peppers into the garlic paste.
3. Now add the olive oil drop by drop, beating all the time, until you have a smooth and creamy red sauce.
serving amount
makes about 5 fl oz (150 ml)
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
