Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Rouille along with all the Rouille containing recipes presented on this site, with 2 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Rouille recipes added to this site.

These recipes, all contain Rouille as a major wild food ingredient.

Rouille is a pungent classical Provençal sauce made from a garlic and olive oil emulsion pounded with chillies and breadcrumbs. This is most often served with fish stews such as Bouillabaisse

However, the Larousse Dictionary of Provence refers to it as composed of potato, tomato, monkfish liver, a little garlic, and olive oil, all pounded in a pestle and mortar, and finished with a little fish stock (or bouillabasse stock).

There is also another version of rouille that is served as an accompaniment to bouillabaisse.