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  • Recipe difficulty: Easy
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Accompaniment

Serves: 4

Preparation time: 10 minutes


  1. Put the bread onto a plate and pour over the milk, leave for 3-4 minutes. Squeeze the milk from the bread and put into the blender jug with the garlic, press the coarse chop programme.
  2. Add the paprika, cayenne and tomato puree and blend again on coarse chop, gradually add the olive oil until all of it is incorporated and the mixture looks like a smooth paste similar to mayonnaise.
  3. Serve with fish soup.
  4. The rouille is spread onto toasted slices of French stick and topped with grated Gruyere cheese.


2 slices crustless white bread
4-5 tbsp milk
2-3 cloves of garlic, peeled
½ tsp paprika
Good pinch cayenne
1 tsp tomato puree
5 tbsp olive oil

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