Rouille Recipe?

[Alter]

I am planning to make bouillabaisse over the holidays and wondering if anyone has a good recipe for Rouille. I have a few recipes but they never seem to turn out very well.

 

[nmoraitis]

My younger brother makes an excellent rouille whenever he makes soup de poisson. If I remember when I get home from the office, I will ask him for it and post it here.

 

[nmoraitis]

Sorry for the delay, here is the recipe:

ROUILLE:

25 g/1 oz soft white breadcrumbs
1/4 teaspoon powdered saffron (optional)
4 tablespoons fish stock
3 cloves garlic, chopped
2 egg yolks
4 teaspoons tomato puree
1 large fresh red chili pepper, seeded and chopped, or 1/4 teaspoon cayenne pepper
175 ml/6 fl oz olive oil
Salt



Soak the bread and saffron in the stock. Place in a food processor with the garlic and process until smooth. Add the egg yolks, tomato puree and chili or cayenne pepper. Switch on the machine and gradually add the oil in a thin stream to form a thick, creamy sauce. A little more stock can be added if the mixture is too thick. Add salt to taste and extra cayenne if needed, as rouille is meant to be spicy. Transfer to a bowl.

 

[Alter]

Originally Posted by nmoraitis

Sorry for the delay, here is the recipe:
.


Many thanks! It sounds good...I haven't seen any with tomato puree before. I will let you know how it turns out next week!

 

[nmoraitis]

So, how did it turn out?

 

[Alter]

Originally Posted by nmoraitis

So, how did it turn out?

Sorry...I just noticed this.

It turned out great! I ended up making it twice over the holidays. Rave reviews all around.

Thanks to you...and your brother, please.

 

[nmoraitis]

That's good to hear, he will be pleased.