Bill Granger recipe: Rouille
Sunday 04 May 2014
Being a chilli junkie, I've given this rouille quite a kick with chilli and plenty of garlic.
30g day-old bread, torn
3 tbsp fish stock (I use the strained bouillabaisse broth)
75g bought roasted peppers
Pinch saffron strands
1 red chilli, seeds removed and chopped
2 garlic cloves
1 egg yolk
225ml olive oil
½ tsp cayenne pepper
½ tsp salt
Soak the bread in a bowl with the fish stock for 5 minutes, until softened. Tip into the bowl of a food processor and add the peppers, saffron, chilli and garlic. Blend until smooth.
Add the egg yolk and, with the motor running, slowly pour in the olive oil to make a thick rouille. Stir in the cayenne pepper and salt. Tip into a bowl, cover and keep chilled until you are ready to serve.
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