By Paul Jobin

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Rouille. Photo / Ian Jones
Rouille. Photo / Ian Jones

Makes one litre

2 potatoes, peeled and chopped
3 cloves garlic, peeled and finely chopped
2 red capsicums, roasted, skinned and chopped
2 cayenne chillies, roasted, skinned and chopped
Large pinch saffron threads, soaked in 2 cups fish stock overnight
4 egg yolks, beaten with 200ml extra virgin olive oil

Place potatoes, garlic, red capsicums, chillies and saffron stock in a saucepan.

Bring to the boil and simmer until the potatoes can be mashed easily.
Transfer to blender with as much liquid as you need to make a thick puree and, with the motor running, add the egg yolks and oil until you have the consistency of a mayonnaise.

Adjust seasoning and serve a dollop with a seafood stew or bouillabaisse.

- Herald on Sunday

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