Rouille Sauce

Step 1

Immerse the monkfish (or sea bream) livers for 2 minutes in the broth of bouillabaisse or fish stock. Drain them and let them cool.

Step 2

Place the peppers and garlic in a mortar, then salt and crush them finely.

Step 3

Add the saffron and the warmed fish livers, and mash again.

Step 4

Add the lukewarm boiled potato, and mash again to bind everything together. Salt lightly.

Step 5

Gradually add olive oil and, using the pestle, whip the sauce, like aioli or mayonnaise, until smooth.

Step 6

Taste and adjust the seasoning if necessary.

Step 7

Set aside for 1 hour in the refrigerator before serving.

Step 8

Serve with, for example, bouillabaisse and croutons, or slices of toast.