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Sauces and Condiments

Rouille

Rouille
Lawrence K. Ho / Los Angeles Times

Say "bouillabaisse" to a knowledgeable cook and you're likely to hear, "We can't make that here. We don't have the right fish." French food purists will tell you you need rascasse, that terrible-looking scorpionfish that lends the broth its velvety ... Read more

Total time: 20 minutes | Serves 8 to 10 (makes about 1 cup)
  • 2 to 3 cloves garlic
  • 1 small pinch cayenne pepper
  • 1 small hunk country bread (about 3 ounces with crust), crust removed
  • 1/2 cup hot fish soup
  • 2 to 3 potato slices cooked in bouillabaisse, mashed
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • Freshly ground pepper

Step 1Combine the garlic and cayenne pepper in a large mortar and mash with a pestle.

Step 2Dunk the bread into the hot fish soup, squeeze out the soup, add bread to the mashed garlic and mash with the pestle.

Step 3Add the mashed potatoes and mash the mixture into a thick paste.

Step 4Add the olive oil drop by drop, never ceasing to mash the mixture with the pestle in a circular motion until the rouille is thick. (If the mixture breaks up, mash in a teaspoon or two of hot fish soup or a little more soup-soaked bread.) Season with salt and pepper.


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