Rouille

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This recipe is from Julia Child's ‘Mastering the Art of French Cooking’ to go with Soupe de Poisson.  However, I have adapted this recipe a little.  It calls for a potato, which I’m not going to use, and also in the book they say to use basil or thyme, and I don't think they are necessary here.  There's so much flavour besides and sometimes Basil in particular can 'fight' with other flavours.  Remember a rouille, is like a mayonnaise or an aioli, so it might split when you add it to the hot soup, that's why it's best to add a couple of tablespoons of the soup to it just before serving...

A Rouille is traditionally served with fish soup or bouillabaisse in France.  Best to put it on to toasted rounds of French bread and pop them on top of the soup like large croutons.  Or indeed, a spoonful of it can be stirred into the soup.  You could put it in the middle of the table and people can spoon it in as they please.  Parmesan is the law with this!  Sprinkle plenty of the best parmesan you can get your hands on on top. 

(for about ½ pint)

1oz chopped red pepper, simmered for several minutes in salted water.  (or use roasted red pepper, either ones you roast and skin your self or bought ones)

A few drops of Tabasco, or indeed a small chilli.  Again roast and skin it, or poach it.

4 cloves of mashed garlic

6 tablespoons of fruity olive oil.  (the oils from the Olive Company are great...I love the one from Puglia.  This would be perfect for your Rouille...these oils are available from the olive stand at the Temple Bar Food Market on a Saturday or from Lilliput Stores on Arbour Hill in Dublin 7....but I’m sure they are other places too)

Place all the ingredients in a blender without the oil.  Start to blend and then, like making a mayonnaise add the oil drop by drop to the blender.  Just before serving you can add a couple of tablespoons of the hot soup to the Rouille, again, drop by drop.