Rouille

This garlic dried bread and olive oil combination is an essential accompaniment to fish bouillabaisse. The end product ads a velvety infusion to the soup and a lovely garlic hit. The Rouille is quick to make up and can be frozen for later use. Equally tasty on grilled meat or spread onto sandwiches with roast vegetables this delightful sauce is there to serenade an abundance of dishes. It is preferable to use saffron with this recipe although I often use Turmeric as it provides a vivid colour and is considerably cheaper.