Rouille

Rouille

By
From
Best Kitchen Basics
Serves
4
Photographer
Petrina Tinslay

Rouille literally means ‘rust’ and is the traditional accompaniment to the classic fish soups of Marseille. Again, this is an idea based on tradition and something that I’ve always cooked. I’ve never been to Marseille, but cooking for me is sometimes illustrating what I imagine a dish would be like. Sometimes I’m disappointed by reality.

Ingredients

Quantity Ingredient
1 red capsicum
1 small waxy potato, peeled and cut into thin slices
2 garlic cloves, finely chopped
1/2 teaspoon dried chilli flakes
1 pinch saffron threads
1 grinding of white pepper
1 teaspoon sea salt
100ml olive oil

Method

  1. Blacken the skin of the capsicum over a gas flame or by using a kitchen blowtorch. When the skin is completely charred, put the capsicum in a container with a tight-fitting lid to steam. When cool, rinse away the skin under running water and pat dry.
  2. Halve the capsicum, remove the stem and seeds then chop it coarsely.
  3. Put all the ingredients, except the oil, in a small saucepan and cover with water. Cook over medium–low heat until soft and most of the water has reduced.
  4. Transfer the mixture to a blender or food processor and process to a smooth purée, slowly adding the olive oil. Refrigerate and store for up to a week in a sealed container.

Note

  • Recipes are like opinions, everyone has a different one.
Tags:
best
kitchen
basics
mark
best
pei modern
marque
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