Garlic, saffron, and olive oil come together in this glowing sauce to create what Anthony Bourdain once called “the magical condiment.” You may not take our word for it, but if you can't be moved to try your hand at rouille, the heavenly provencal cousin to aioli, by the great himself, we aren't sure what to tell you.
Typically paired with the famous seafood-laden Bouillabaisse stew, we'd be doing you a disservice if we were to let you think it should be reserved only for fish dishes. Smear this golden sauce on everything from your morning toast to crackers at lunch, or switch out a humble hummus with this yellow pepper-saffron rouille for a show-stopping crudités platter.
However, we'd be lying if black cod didn't make for a heavenly match to your new favorite condiment. Transport yourself to the Mediterranean coast with us with our take on the classic french combination.
Plan to make this Rouille alongside our Pan Seared Black Cod with Saffron-Yellow Pepper Coulis recipe for a dinner worth throwing a party over!