Best 3 Mark Bittmans Rouille Recipes

**Rouille: A Vibrant and Versatile Sauce to Elevate Your Culinary Creations**

Rouille, pronounced "roo-ee," is a vibrant and flavorful sauce that originated in the Provence region of France. This versatile sauce is traditionally served with bouillabaisse, a classic French fish stew, but it also pairs wonderfully with various dishes, adding a burst of color and a delightful savory-spicy kick. This article presents a collection of rouille recipes that cater to different tastes and dietary preferences. From the classic Provençal rouille to vegan and gluten-free variations, these recipes offer a range of options to suit your culinary needs and preferences. Whether you're a seasoned chef or a home cook looking to expand your culinary repertoire, these rouille recipes will inspire you to create delicious and memorable meals.

Here are our top 3 tried and tested recipes!

MARK BITTMAN'S BOUILLABAISSE

Mark Bittman's Bouillabaisse image

You can make any soup with water instead of stock, but the soups that drive you wild usually have a beautiful stock as their base. This is doubly true of bouillabaisse, which should start with a stock so delicious that you can barely imagine improving on it. There are a few ways to do this: Grab fish bones when you see them, and make the stock incrementally. Another is to use shrimp shells. A third is to accumulate lobster bodies, which make fantastic stock. In any case, you combine whatever you have with some aromatics (thyme branches, onion, celery, carrot, garlic, peppercorns) add water and simmer for 15 to 30 minutes. Cool, strain and freeze if you like. When you're ready to make the soup, procure your seafood - pretty much any combination of fish and shellfish will do, but avoid dark-fleshed fish - and go forth. From there, it's no more difficult than making a pot of vegetable soup.

Provided by Mark Bittman

Categories dinner, soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

Good olive oil, as needed
4 to 8 thick slices good bread
1 onion, chopped
4 cloves garlic, chopped
2 celery stalks, trimmed and chopped
1 carrot, trimmed and chopped
1 medium new potato, peeled and chopped
1 small bulb fennel, trimmed and chopped
1/4 teaspoon saffron, optional
3 cups lobster or fish stock
2 cups chopped tomatoes, with their juice (canned are O.K.)
Salt and pepper
1 to 1 1/2 pounds chopped boneless fish and shellfish, preferably a variety
8 littleneck clams
8 mussels
2 sea scallops
2 tablespoons Pernod or other pastis, optional
Chopped fennel fronds, for garnish
Chopped basil or parsley, for garnish
Rouille, optional

Steps:

Heat oven to 400 degrees; brush bread liberally with olive oil, and bake on a sheet, turning once, until golden and crisp, about 5 minutes. Set aside.
Add enough olive oil to a Dutch oven, deep skillet or shallow pot to make a thick layer (don't skimp) on the bottom. In it, cook onion, garlic, celery, carrot, potato, fennel and saffron until glossy. Add stock and tomato and bring to a moderate boil; cook until thick and stewy rather than soupy. Season to taste; it should be so delicious that you don't even care whether you add fish.
Lower heat to a simmer, and, as you add fish, adjust heat so that the liquid continues to bubble gently. Add fish in order of how long they will take to cook. Monkfish, striped bass and squid are fish that might require more than a few minutes, so add them first. About five minutes later add clams and mussels, holding back any fish that has been cooked or will cook in a flash. When mollusks open, add remaining fish. Cut scallops into quarters and place in the bottom of 4 bowls.
Add pastis if you're using it; taste and adjust seasoning. Ladle hot soup and fish over the scallops, distributing clams and mussels evenly. Garnish and serve with croutons and rouille, if you're using.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 7 grams, Carbohydrate 27 grams, Fat 10 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 1002 milligrams, Sugar 6 grams, TransFat 0 grams

ROUILLE

Rouille image

Provided by Ina Garten

Categories condiment

Time 15m

Yield 1 cup

Number Of Ingredients 7

Ingredients

4 large garlic cloves
1 1/2 teaspoons kosher salt
*1 extra-large egg yolk, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon saffron threads
1/4 teaspoon crushed red pepper flakes
1 cup good olive oil

Steps:

Place the garlic and salt on a cutting board and mince together. Transfer the mixture to a food processor fitted with the steel blade. Add the egg yolk, lemon juice, saffron, and red pepper flakes. Process until smooth.
With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve.

ROUILLE WITH POTATOES

Rouille with Potatoes image

The potatoes give this garlicky rouille condiment some added heft.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 35m

Yield Makes 3 cups

Number Of Ingredients 8

Ingredients

2 heads garlic, separated into cloves and peeled
2 cups extra-virgin olive oil, divided
2 white potatoes, peeled and cut into 1-inch pieces
1 teaspoon saffron threads, crumbled
1/2 teaspoon red-pepper flakes
1/2 teaspoon sweet paprika
3 large egg yolks, room temperature, lightly beaten
Coarse salt

Steps:

Combine garlic and 1/2 cup oil in a small pot. Bring to a simmer over medium-high heat; cook until very tender, 5 to 7 minutes. Pour oil through a fine sieve into a bowl. Set aside garlic. Place potatoes in a pot; cover with 1 inch water. Bring to a boil. Reduce heat, and simmer potatoes until tender, about 12 minutes. Pass garlic and potatoes through a food mill into a bowl.
Stir in saffron, pepper flakes, and paprika. Stir in egg yolks. Beat in garlic oil and remaining 1 1/2 cups olive oil with a mixer until emulsified. Season with about 1 teaspoon salt. Rouille can be refrigerated up to 2 days. (Note: The egg yolks in this recipe are not cooked.)

Tips:

Use the best ingredients you can find.
Make sure the bread is fresh and crusty.
Toast the bread before assembling the sandwich.
Use a generous amount of rouille.
Add your favorite toppings, such as sliced hard-boiled eggs, capers, or chopped parsley.

Conclusion:

Mark Bittman's rouille is a delicious and versatile condiment that can be used in a variety of dishes. It is especially good on fish and seafood, but it can also be used on chicken, vegetables, or even as a dip for bread. The recipe is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new and exciting way to add flavor to your food, give Mark Bittman's rouille a try.