Rouille is a sauce that consists of olive oil with breadcrumbs, garlic, saffron and cayenne pepper. It is served as a garnish with fish, fish soup and, notably, bouillabaisse. Rouille is most often used in the cuisine of Provence.
- 4 cloves garlic, lightly crushed
- 2 red peppers
- 1½ tablespoons smoked paprika, or to taste
- 350 ml olive oil
- 5 tablespoons fresh white breadcrumbs
- 1 baguette, cut into thin slices
- salt and freshly ground black pepper, to taste
- Preheat the grill to hot. Char the peppers under the grill until blackened and blistered all over. Remove and place in a Ziploc or plastic bag, sealing well, leaving to cool to one side for 5-10 minutes.
- Blitz the bread roll in a food processor, and put the breadcrumbs to one side.
- Remove the peppers from bag and peel away the skin, discarding the core, stem and seeds at the same time. Roughly chop the flesh and place in the food processor. Add the garlic, paprika and seasoning and pulse until you have a smooth mixture. Turn the food processor onto continuous and add the oil in a slow, steady stream to incorporate it evenly.
- Add the breadcrumbs after you have added all the oil, then turn the processor off.
- Season to taste, then spoon into a serving pot. Serve alongside the sliced baguette.