Chef Sara Simpson serves this rouille with her Provençal Fish Soup.Plus: F&W's Fish and Seafood Cooking Guide  Healthy Fish Recipes

Sara Simpson
May 2009

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Recipe Summary test

total:
15 mins
Yield:
Makes 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Roast the bell pepper over a gas flame or under a preheated broiler, turning occasionally, until charred all over. Transfer to a plate to cool. Discard the skin, stem and seeds. Coarsely chop the pepper and transfer to a blender. Add the mayonnaise, anchovies, mustard, lemon juice, garlic and saffron and puree. With the machine on, add the oil. Season with salt, pepper and Tabasco; serve.

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Make Ahead

The rouille can be covered and refrigerated overnight. Bring to room temperature before serving.

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