Rouille on toast & fish stew

by Angela Clutton

Angela Clutton shows off the dish-lifting abilities of a good rouille

Rouille is a rustically delicious version of mayonnaise, with added bread to give a thicker texture and cayenne for a bit of extra pep. Just the thing to serve spread on toast with a simple fish stew.

For more on rouille and other French mother sauces, read Angela’s latest blog


For the rouille:
½ slice of bread, crusts removed
2 tbsp hot fish stock or water
1 garlic clove
A pinch of saffron
2 egg yolks
½ tsp cayenne pepper
2 tsp red wine vinegar
1 tsp Dijon mustard
100ml extra virgin olive oil

For the fish stew:
2 onions
2 fennel bulbs
Oil or butter, to sauté
2 garlic gloves, crushed
150ml fish stock
100ml white wine
1 tin of chopped tomatoes
4 fish fillets of your choice
4 king prawns
Chopped parsley, to garnish


Soak the bread in the hot stock or water. While that is soaking, peel the garlic clove and crush in a pestle and mortar with a good pinch of salt until it becomes a paste. Add the soaked bread and saffron, and pound again to a paste. Transfer to a mixing bowl and whisk in the egg yolks, cayenne, vinegar and mustard. Then slowly whisk in the oil, adding it bit by bit. Taste for seasoning.

To serve with a simple fish stew: slice the onions and fennel bulbs. Heat the oil or butter in a large sauté pan, and gently cook the vegetables for 15 mins. Add the garlic and cook for 5 mins. Pour in the fish stock, white wine, and chopped tomatoes. Simmer for 5 mins. Cut the fish fillets into chunks and slide into the pan. Cook for 5 mins, until opaque. Finish with the king prawns fried in oil, chopped parsley, and the rouille thickly spread on toast.

Recipe: Angela Clutton
Image: Kim Lightbody