Rouille for Bouillabaisse

Name: Rouille for Bouillabaisse
Yield: Serves 8 to 10 (Makes about 1 cup)
Cuisine: French
Ingredients: 1 , large red bell pepper (about 9 ounces), roasted, peeled, seeded, and cut into large pieces (about 2/3 cup); 2 ounces, country-style French bread, trimmed of crust and cut into large cubes (about 2 cups); 2 medium cloves, garlic, minced finely or pressed through garlic press (about 2 teaspoons); 1/8 teaspoon, cayenne pepper; 1/2 cup, olive oil

French
Quick
Sauces

Appears in Cook's Illustrated September/October 2001

Bouillabaisse wouldn't be complete without this garlicky sauce.

SERVES 8 to 10 (Makes about 1 cup)

TIME 10 minutes

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