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Rouille, meaning 'rust', is a traditional accompaniment for Mediterranean Fish Soup (q.v.). Even in France, one is often given a mixture resembling "Rouille; Cheats" which although still delicious in its own way, doesn't compare with this ambrosial ointment.
While we want to encourage you to make your own soup, more than passable versions are available in glass jars from large supermarkets and specialist shops. We have yet to find anything remotely satisfactory coming from a tin.
If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - learn how to make top-class dishes from beginners upwards.
Equipment: Food Processor
2 medium or one big clove of Garlic, peeled
1 small tin of Sweet Red Peppers, drained; or Red Peppers, skinned, seeded and roughly chopped
10cm/4ins French Bread, with the crusts removed
2 tablespoons (30ml) good Olive Oil
300ml/½ pint of the finished hot soup
½ teaspoon (3ml) Cayenne Pepper, or more to taste – before adding more remember that its strength will increase over a short period of time
1. Turn the bread into crumbs in the food processor; persevere until any trace of a lump has gone = as they will be exaggerated when you add the hot soup.
2. Add the red peppers, garlic and olive oil and process again.
3. Add the cayenne pepper and the hot fish soup. Rrocess until smooth.
4. Allow to cool.
It keeps for a few days in a screw-top jar, in the fridge. Its life is restricted to that of the fish soup.
Recipe taken from 'Foolproof Entertaining' by Simon Scrutton.