|Dried red peppers||4 (Each 2 Inches Long)|
|Water||1⁄3 Cup (4.8 tbs)|
|Garlic||2 Clove (10 gm), cleaned|
|Mashed potato||1⁄2 Cup (8 tbs)|
|Olive oil||2 Tablespoon|
|Stock/Clam juice||1⁄2 Cup (8 tbs) (From Bouillabaisse)|
Remove the seeds from the peppers and soak in the water for 1/2 hour.
Drain, discard the water, and mash the peppers in a mortar and pestle along with the garlic.
Work until smooth.
Blend in the mashed potato and the oil.
Gradually beat in the stock or clam juice until the rouille has the consistency of heavy cream.
Strain and serve with toast squares, or use on the fish from the bouillabaisse.
This is hot, but delicious.