Jean-Bernard Naudin

Although no bouillabaisse is authentic without this garlicky Provençal paste (the name means rust in French, a reference to its color), there is no definitive recipe for rouille. Some traditional versions call for bread soaked in fish stock, or for a potato cooked along with the fish; some specify cayenne peppers, some mild red peppers; Lulu Peyraud's version adds a gently poached monkfish liver. By comparison, this preparation seems simple.