Cuttlefish with rouille

Seiches à l’aiguemortaise

Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

According to Alan Davidson, an excellent version of this recipe, containing brandy and pastis, was invented by Rémi Rigal of l’Escale in Aigues-Mortes. Mine, leaving out the snort of alcohol, is a traditional rouille, a splendid cuttlefish (or you can use squid) dish found everywhere in the region, rouille incidentally also being the name of the hot sauce that flavours the dish. Davidson accurate