Rouille, the spicy sauce that accompanies Provence's fish soups, tops off a soup made here from leftover charred red peppers. Made with stale bread, garlic and chili, the sauce is drizzled over the soup before serving.
Soak the stale bread in water and squeeze it out, then blend it with the garlic, chili and olive oil into a smooth sauce.
Sauté the onion in olive oil, add the charred red peppers and vegetable stock, season with salt and bring to a boil.
Blend the soup until smooth.
Ladle the soup into bowls and drizzle with the rouille sauce to serve.
Don't stir the rouille into the soup while it's still boiling; mixed into a boiling soup, the sauce can split and form an oily layer. Allergens: contains wheat (gluten).
If you don't have stale bread, you can toast fresh bread briefly in a dry pan instead; it doesn't make a noticeable difference to the consistency.
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