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.
- 1 pinch saffron threads
- 2 tbsp. Fish Stock
- 4 cloves garlic, peeled and minced
- 1 cup Mayonnaise
- 1⁄2 tsp. sweet paprika
- 1 pinch cayenne
- Crumble saffron threads in stock in a food processor or mortar. Add garlic and purée, or grind with a pestle, until smooth. Transfer to a bowl and stir in mayonnaise, paprika, and cayenne. Season to taste with salt. (Rouille is best used the same day.)