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Rouille

Time 20 minutes
Yields Serves 8 to 10 (makes about 1 cup)
Rouille
(Lawrence K. Ho / Los Angeles Times)
1

Combine the garlic and cayenne pepper in a large mortar and mash with a pestle.

2

Dunk the bread into the hot fish soup, squeeze out the soup, add bread to the mashed garlic and mash with the pestle.

3

Add the mashed potatoes and mash the mixture into a thick paste.

4

Add the olive oil drop by drop, never ceasing to mash the mixture with the pestle in a circular motion until the rouille is thick. (If the mixture breaks up, mash in a teaspoon or two of hot fish soup or a little more soup-soaked bread.) Season with salt and pepper.


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