Rouille (Hot Sauce for Fish Stew)
Wednesday, 18 November 2009
The famous food writer M. F. K. Fisher described this sauce as follows:
“A peppery concoction suited to the taste of bouillabaisse, served
separately from the soup to be ladled in at the discretion of the
At a glance
about 1 cup
2 small bell peppers, seeded and cut in small squares
2 small, hot dried chiles, such as piquin or Thai, crushed
1 cup water
2 pimientos, drained and dried (optional)
4 cloves garlic, coarsely chopped
6 tablespoons olive oil
1 to 3 teaspoons fine dry bread crumbs
Salt to taste
In a saucepan, combine the bell peppers, dried chiles, and water. Simmer
until the bell peppers are soft, then drain the peppers and pat dry.
Place the peppers, pimientos (optional) and garlic in a mixing bowl or
mortar and mash the ingredients together until they become a smooth
paste. Slowly beat in the olive oil and bread crumbs until the mixture
becomes just too thick to pour. Or, add the peppers, pimientos, and
garlic to a blender and purée while adding the olive oil and bread
crumbs. Then add salt to taste.
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