Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Rouille for Bouillabaisse 2.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 6 This French-inspired sauce adds garlicky depth to chef Todd English's Bouillabaisse. Ingredients 3 red bell peppers 1 cup white wine 1 teaspoon saffron 2 cloves garlic 1 cup olive oil 1 cup grapeseed oil 1 teaspoon freshly squeezed lemon juice Coarse salt and freshly ground pepper Directions Place bell peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.) Transfer peppers to a large bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel peppers; discard skins. Remove stems, seeds, and ribs, and cut each pepper lengthwise into strips. Place peppers in a small saucepan, along with wine, saffron, and garlic; simmer over medium-low heat until garlic has softened, about 10 minutes. Transfer to the bowl of a food processor; process until smooth. Slowly add olive and grapeseed oils; process until well combined. Add lemon juice and season with salt and pepper; pulse to combine. Rate it Print