Name: Rouille
Cook time: 15 min
Total time: 15 min
Yield: Makes about 1/2 cup
Ingredients: 3 tablespoons water; 3/4 cup coarse fresh bread crumbs (preferably from a baguette, crust removed); 3 garlic cloves; 1/2 teaspoon coarse sea salt; 1/2 teaspoon cayenne; 3 tablespoons extra-virgin olive oil

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As they say, bouillabaisse without rouille is like Marseille without sunshine. This ruddy, bread-thickened sauce adds an essential garlicky richness and delivers a true burst of Mediterranean flavor.

Cooks' note:

If you don't have a mortar and pestle, use a large heavy knife to mince and mash the garlic. Transfer paste to a bowl and vigorously stir in bread with a fork. Add oil, stirring in same manner.

Recipe notes

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