Cumin rouille

Cumin rouille

By
From
New Middle Eastern Food
Makes
350 ml
Photographer
Mark Roper

Hugely popular in provençal cuisine, rouille is sometimes thickened with breadcrumbs or potatoes. Variations abound—with saffron, orange zest, roasted capsicums or chilli. Here, we add a touch of warm cumin and serve it with grilled Seafood bouillabaise.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Place 250 g peeled potatoes into a saucepan with 300 ml water or Crab Stock. Add 5 cloves garlic, 10 lightly roasted and ground saffron threads and 2 seeded and roughly chopped bullet chillies. Cook until the potatoes are soft and the water has nearly evaporated. Roast, skin and dice 2 red capsicums. Roast, grind and sieve 1 tablespoon cumin seeds. Combine everything in a blender and add a big squeeze of lemon juice. Whiz to a purée. While the motor is running, slowly drizzle in 250 ml olive oil until all is incorporated. Add another big squeeze of lemon juice and season with salt and white pepper. Add more lemon juice to taste. The consistency should be that of a thin honey, not a stiff mayonnaise.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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