Melissa Kelly's Rouille
You won’t use all of this rouille in the recipe for Bread and Fish Soup, so save the rest to spice up other soups and stews or to use as a spread for bread or topping for fish or chicken. The peppers, garlic, and lemon combine to give a real Mediterranean flavor. The rouille should last for a week in the refrigerator.
- 2 roasted red bell peppers
- 1 jalapeño pepper, cored, seeded, and roughly chopped
- 6 garlic cloves, peeled
- 1⁄2 cup dried bread crumbs
- 1⁄2 cup extra-virgin olive oil
- Freshly squeezed juice of 1 lemon
- Salt and pepper to taste
Instructions:
A traditional French rouille isn’t anything like this recipe—that cooked sauce thickener takes a long time and careful supervision to prepare. My rouille uses roasted peppers, bread crumbs, and olive oil for wonderful flavor and very little prep time.
- Puree the roasted peppers, jalapeño peppers, garlic, and bread crumbs in a food processor.
- With the processor running, slowly add the olive oil, then the lemon juice. Puree until smooth. Season with salt and pepper.