in ,

Rouille Recipe

Rouille Recipe

The perfect balance of garlic, lemon, and saffron is what makes it so good.

Rouille is a sauce that originates in the Mediterranean and is traditionally served with seafood soups and stews.

Rouille Recipe
Rouille Recipe

Rouille’s definition is – a peppery garlic sauce.

Rouille (pronounced [ʁuj], French ‘rust’) 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.

Rouille Recipe, here we go!

Rouille Recipe
Rouille Recipe

Ingredients:

¼ cup of olive oil

1 cup chopped onion, divided

1 cup chopped leek, divided

1 cup chopped fennel bulb, divided

4 cloves garlic, mashed

2-3 large ripe tomatoes, chopped, divided

2½ quarts of water

Fresh herb sprigs: thyme, parsley, fennel fronds, and basil (in any combination)

½ t. saffron

1 T. sea salt

3-4 lbs. fish heads, bones, trimmings, shrimp shells

1½ lbs. peeled shrimp (use shells for stock)

1½ lbs. wild cod, halibut and/or sole, cut into chunks

1½ lbs. scrubbed, debearded mussels and/or clams

Minced parsley, for garnish

Toasted rustic bread

Rouille:

1 red bell pepper, roasted, peeled

1 roasted hot red chile pepper or ground cayenne pepper, to taste

1 T. fresh lemon juice

1 small garlic clove, peeled

¼ cup of fresh breadcrumbs or finely chopped almonds

¼ cup fresh parsley leaves

½ t. (or to taste) fine sea salt

1/3 cup extra-virgin olive oil

Rouille Recipe
Rouille Recipe

Instructions:

Method: In a tall pot, heat oil over medium heat. Add onion, leek, and fennel; cook gently until softened. Stir in garlic; cook for 1 minute until fragrant. Add ¾ tomatoes, water, herbs, saffron, salt and fish heads, bones, trimmings and shrimp shells. Bring to a simmer. Reduce heat so broth bubbles slowly without boiling. Cook 30 minutes. Strain broth into large bowl or another pot; discard solids. Pour broth back into stockpot; bring to a boil. Add remaining onion, leek, fennel and tomatoes to the broth; let simmer for 2 minutes. Add shrimp; cook until pink, 1-2 minutes. Add rest of fish and shellfish; cover. Simmer until mussels or clams open, 3-5 minutes. Season to taste. Top finished dish with minced parsley. Serve with toasted bread and rouille on the side.

YouTube video
Rouille Recipe

Written by Mitchell Rodrigo

Leave a Reply

Your email address will not be published.

GIPHY App Key not set. Please check settings

Ridicule First Appearance Briefly By New King

Ridicule First Appearance Briefly By New King

Seth Rogen Brain Health

Seth Rogen Brain Health