Red Mullet with Rouille

Preparation info
  • Serves


    • Difficulty


Appears in
What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

  • About

This is kind of a fish soup - but without the soup, if that makes any sense. Which it doesn’t!


  • 2 slices of fresh baguette
  • 1 tablespoon olive oil
  • 2 ri


To make the rouille, first soften the saffron. Put the threads in a bowl and only just cover with hot water. Leave for 10 minutes. Put the egg yolks, anchovies, ketchup, harissa and lemon juice in a blender or food processor. Add the saffron and its water with the peeled and roughly chopped garlic. Blend together until well combined. With the motor running, slowly add both the oils and blend un