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’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!

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

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.