Tuesday 19 July 2011

fisherman's rouille

There’s something romantic about any dish that’s described as a fisherman’s meal, and this is what drew me towards this cuttlefish and potato salad, which I cooked as part of Murdoch Book's 365 Challenge to cook every recipe from Stéphane Reynaud's 365 Good Reasons to Sit Down to Eat.

Rouille is from the Carmargue area, in the south of France, and gets its name from its colour: rouille = rust.

The seafood was perfectly tender and the honey-sweet saffron was so flavoursome in the garlic-laden mayonnaise. Overall, a wonderful little side dish for a lunch on a warm afternoon.

Fisherman’s Rouille

Recipe from 365 Good Reasons to Sit Down to Eat by Stéphane Reynaud. Serves 6.

1kg cuttlefish hoods or octopus, cleaned
3 onions
200ml olive oil
700ml white wine
800g potatoes
3 garlic cloves
1 egg yolk
1 tablespoon mustard
150ml sunflower oil
Salt and pepper
1 pinch saffron threads

1. Cut the cuttlefish into wide strips.
2. Peel and slice the onions.
3. Sauté the onions with a little olive oil in a flameproof casserole dish
4. Add the cuttlefish and moisten with white wine.
5. Cook, covered, over a low heat for 1 hour then uncover to allow the wine to completely evaporate
6. Peel the potatoes, cut them in large cubes cook them for 15 minutes in boiling water.
7. Peel and chop the garlic, combine it with the egg yolk and mustard, add the sunflower oil to make a mayonnaise
8. Season then add the saffron threads.
9. Combine the potatoes and cuttlefish. Dress with the garlic mayonnaise in the dish.
10. No more vampires!

Here's a cute little extract from the book:

Garlic is a great friend of cooking but a great enemy of the mouth. It permeates the body like a colony of ants in a packet of sugar – you breathe it, you sweat it and it clings to your skin.

What can I do, I hear you say, so that the pleasure of the palate doesn’t turn you into a walking garlic clove?

1) Find a special friend who, like you, adores garlic, good conversation, maybe even more . . . it could become a true tale of Marseille, putainnn con!
2) Stop eating it. Unbearable.
3) Remove the digestible sprout inside, eat a coffe bean ro cardamom pod to offset some of the odours.
4) Stop talking for six hours, what’s more, that’ll give us a break!


  1. Great recipe! Fairly easy tapas style dish :)

  2. MMMM, a lot od north spanish flavour from Galicia. You should be proud!

  3. Yes please!!! That looks amazing!


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