Sauce for Fish
Quick Recipes Simple Recipes Vegetables Sauces and Salsa
This recipe is inspired by the French sauce rouille, a sauce typical of the Provence region. There, the sauce is served alongside any fish dish, including their famous Bouillabaisse soup. The sauce is spread on toasted bread and served with the soup.
The original sauce also contains egg, to which the rest of the ingredients are added, followed by oil in a thin stream until it becomes like mayonnaise. However, for calorie reasons, I reduced the amount of oil and replaced the egg with a boiled potato as the base for the sauce. This way, you can also use it during fasting periods when fish is permitted.
Ingredients
1 roasted red bell pepper
1 large clove garlic
1/2 red hot pepper (or chili flakes, about 6-8 grinds)
a little saffron (or turmeric)
50ml olive oil
1 starchy potato, boiled in its skin
salt, pepper
How to prepare sauce for fish
- Put the roasted pepper, garlic, hot pepper, and oil in a blender. Blend until it becomes a smooth paste.
- Mash the potato until it becomes a fine puree, then add the sauce from above and blend together, seasoning with salt and pepper. If the sauce is too thick, add a little water.
- It keeps for several days in the refrigerator in a sealed jar.
- Serve cold alongside any grilled fish, baked fish, as a dressing for fish salad, or with fish soup.
