Topic · Stock Making Fundamentals
Saffron Rouille for Fish Soup
Saffron Rouille Recipe
Saffron rouille is a thick cold sauce similar to aioli made of potato, chilies, garlic, and olive oil. Traditionally served with bouillabaisse and fish soups. Certain recipes also call for saffron and tomatoes.
- 4 medium garlic cloves
- 1 small fresh red chili pepper, (seeded)
- 0.5 gram or 1 big pinch saffron
- 1 small Russet potato, (cooked and peeled)
- 0.5 cup fish soup, (reduced to 1/4 cup and cool)
- 0.5 cup olive oil, (extra virgin)
- Salt and freshly ground pepper, (to taste)
To prepare the rouille, in a food processor, combine the first four ingredients. Season with salt and pepper. Add the oil slowly through the fennel as the machine is running. Then add the cold reduced fish soup.
Serve with fish soup or Bouillabaisse.
Chef Note: The key to success in this recipe is to respect the quantity and to include the cold reduced fish soup.
Safety note: Wear disposable gloves when handling the chili, to avoid spicy burns if your hands get in contact with sensitive parts of your body.