Rouille for Bouillabaisse
By America's Test KitchenPublished on August 22, 2007
Time
10 minutes
Yield
Serves 8 to 10 (Makes about 1 cup)
Ingredients
1 large red bell pepper (about 9 ounces), roasted, peeled, seeded, and cut into large pieces (about ⅔ cup)2 ounces country-style French bread, trimmed of crust and cut into large cubes (about 2 cups)2 medium cloves garlic, minced finely or pressed through garlic press (about 2 teaspoons)⅛ teaspoon cayenne pepper ½ cup olive oil
Instructions
- In workbowl of food processor fitted with steel blade, process roasted pepper, bread cubes, garlic, and cayenne until smooth, about 20 seconds. With machine running, drizzle olive oil through feed tube; process until rouille has thick, mayonnaise-like consistency. Season to taste with salt. Serve with bouillabaisse.
Time
10 minutesYield
Serves 8 to 10 (Makes about 1 cup)Ingredients
1 large red bell pepper (about 9 ounces), roasted, peeled, seeded, and cut into large pieces (about ⅔ cup)
2 ounces country-style French bread, trimmed of crust and cut into large cubes (about 2 cups)
2 medium cloves garlic, minced finely or pressed through garlic press (about 2 teaspoons)
⅛ teaspoon cayenne pepper
½ cup olive oil
Ingredients
1 large red bell pepper (about 9 ounces), roasted, peeled, seeded, and cut into large pieces (about ⅔ cup)
2 ounces country-style French bread, trimmed of crust and cut into large cubes (about 2 cups)
2 medium cloves garlic, minced finely or pressed through garlic press (about 2 teaspoons)
⅛ teaspoon cayenne pepper
½ cup olive oil
Ingredients
1 large red bell pepper (about 9 ounces), roasted, peeled, seeded, and cut into large pieces (about ⅔ cup)
2 ounces country-style French bread, trimmed of crust and cut into large cubes (about 2 cups)
2 medium cloves garlic, minced finely or pressed through garlic press (about 2 teaspoons)
⅛ teaspoon cayenne pepper
½ cup olive oil
Why This Recipe Works
For a bouillabaisse recipe that would make sense in the American kitchen—streamlined and economical—we simplified and improved homemade fish stock with fish frames from the fishmonger, chose appropriate and available seafood varieties, and topped it all off with a garlic-rubbed crouton and a nap of heady rouille.
Instructions
- In workbowl of food processor fitted with steel blade, process roasted pepper, bread cubes, garlic, and cayenne until smooth, about 20 seconds. With machine running, drizzle olive oil through feed tube; process until rouille has thick, mayonnaise-like consistency. Season to taste with salt. Serve with bouillabaisse.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments