Rouille is a sauce that originates in the Mediterranean and is traditionally served with seafood soups and stews.

6 Portions
Prep: 5 minutes
Cook: 10 minutes



  • 4 garlic cloves, crushed
  • 1 medium red chilli, deseeded and roughly chopped
  • 1 large red pepper (capsicum)
  • 1/2 tsp smoked paprika (hot or mild)
  • 180ml olive oil
  • 2 tbsp fresh white breadcrumbs
  • maldon salt and freshly ground black pepper


  1. Rouille: Place the red pepper under a hot grill and cook for 5 minutes on both sides, so that it softens and the skin is slightly charred. Remove the pepper from the grill and peel the skin with a small knife. Halve the pepper remove the seeds and roughly chop the flesh.
  2. Place the garlic, chilli, pepper and smoked paprika in a food processor or blender and puree to a smooth paste. With the motor running gradually pour in the olive oil until well combined, finally blend in the breadcrumbs.
  3. Season the rouille to taste. Serve