Active Time

　　15 min

　　Total Time

　　15 min

　　As they say, bouillabaisse without rouille is like Marseille without sunshine. This ruddy, bread-thickened sauce adds an essential garlicky richness and delivers a true burst of Mediterranean flavor.

Ingredients

　　3 tablespoons water

　　3/4 cup coarse fresh bread crumbs (preferably from a baguette, crust removed)

　　3 garlic cloves

　　1/2 teaspoon coarse sea salt

　　1/2 teaspoon cayenne

　　3 tablespoons extra-virgin olive oil

Step 1

Step 2

　　Cooks' note:

　　If you don't have a mortar and pestle, use a large heavy knife to mince and mash the garlic. Transfer paste to a bowl and vigorously stir in bread with a fork. Add oil, stirring in same manner.