Traditionally, sauce rouille is served as an accompaniment to Provençal fish soups, including bouillabaisse. It can be whisked into the soup just before serving or presented at the table in a mortar. It is also delicious served on slices of toasted French bread.
|sweet red pepper, grilled, peeled, and chopped|
|garlic cloves, coarsely chopped|
|slightly stale white bread, crusts removed|
|fish or chicken stock|
|extra-virgin olive oil|
|salt||to taste||to taste|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.