Friday, November 19, 2010

A Simple Rouille Recipe

Bouillabaisse is traditionally served in two courses. First, only the broth is used. It is poured into bowls over pieces of toasted bread which have a condiment called “rouille” spread over them. Rouille is a garlicky red-pepper paste, and according to the Marseille charter is an essential component to a bouillabaisse. For the second course, the fish is served by itself on a platter.

Whether you want to use two steps or not, fresh bread is always a great side dish with a bouillabaisse. It is fantastic for sopping up the flavorful broth.

If you would like to try traditional rouille with your stew, the following recipe is delicious and easy to prepare:


1 roasted and peeled red bell pepper

1 roasted hot red chili pepper or ground cayenne pepper to taste

1 tablespoon fresh lemon juice

1 small peeled garlic clove

1/4 cup fresh bread crumbs or finely chopped almonds

1/4 cup fresh parsley leaves

Fine sea salt, about 1/2 teaspoon or to taste

1/3 cup extra-virgin olive oil

Puree everything except for the olive oil in a food processor until smooth. Slowly add the olive oil while processing to form a paste.

Spread over toasted, rustic bread and serve on the side of a bowl of bouillabaisse.

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