A brilliant basic. Rouille, a classic sauce from Provence is best friends with fish soup or bouillabaisse. Rick says, 'it also makes a wonderful dip for your biscuits, pieces of bread or crudités. This recipe is a real deal and really simple to make at home'.
Recreate Rick's rouille recipe below and enjoy it with a jar of our famous fish soup (available from our online fishmongers), some crusty bread and a glass of your favourite French wine,
25g sliced, slate white bread soaked in fish stock
2 tbsp harissa
3 garlic cloves peeled
1 whole egg
¼ tsp salt
250ml olive oil
1) Put the bread into a food processor with the harissa, garlic, egg and salt. Blend until smooth.
2) With the machine still running, gradually add the oil until you have a smooth, thick, mayonnaise-like mixture.
3) Keeps in the fridge for at least a week.