A stroll around Marseille & preparing Rouille for Bouillabaise

Take a stroll around the ancient Mediterranean port of Marseille in summer. Add a boat trip to Chateau D´If where the man with the iron mask is said to have been incarcerated. Enjoy a dish Bouillabaise, the fish stew originating from Marseille. As you will need Rouille, a dip which accompanies the dish, Nell`s Travel Kitchen is helping you to prepare this.

For the Rouille:
1 tbs roasted red pepper paste (homemade or bought)
2 cloves of garlic
1 slice of stale white bread, crust removed and torn into pieces
1 free range egg yolk
1 tbs Dijon mustard
Juice of 1 lemon
100 ml good olive oil

Blitz the red pepper, garlic, bread, egg yolk, mustard and lemon juice in a blender. Drizzle in the olive oil, preferable whilst the blender is on, add salt and pepper to taste. The result should be a smooth paste which is eaten with the famous Bouaillabaise and can be spread on toast.

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