109 SAUCE ROUILLE | Hooks, Lies & Alibis with Chef John Folse | LPB
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Monday, October 22, 2018
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109 SAUCE ROUILLE

Prep Time: 15 Minutes
Yields: 3 Cups

Comment:
Rouille, French for “rust,” is the classic Mediterranean garlic sauce that is served directly into a hot bowl of seafood soup, especially Bouillabaisse. Often, diners will spread the Rouille over crusty French bread and place into the hot soup prior to eating. Traditionally, Rouille was made with hot peppers. However, in this recipe, sweet pimientos are used for enhanced color while red pepper flakes are added for heat.

Ingredients:
6 cloves garlic, minced
pinch of saffron
1 cup hot fish stock
1 (4-ounce) jar pimientos
¼ cup olive oil
½ cup fresh bread crumbs
⅛ tsp red pepper flakes
salt and black pepper to taste
granulated garlic to taste

Method:
Place saffron in a coffee cup then heat in microwave on high heat for 30 seconds. Add hot fish stock, cover with clear wrap and steep for 30 minutes. Set aside. When ready to make sauce, in bowl of a food processor, combine garlic, pimentos, olive oil and bread crumbs and process until smooth. Add stock mixture and blend to mix well. Add red pepper flakes then adjust seasonings to taste using salt, pepper and granulated garlic. Serve as a garnish for Bouillabaisse (see recipe).

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