recette de la rouille de sèches

squid

🥗Healthier: calamari

💰Cheaper: canned tuna

Canned tuna is more affordable and still offers a seafood flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective substitute for cooking.

saffron

🥗Healthier: turmeric

💰Cheaper: cumin

Cumin adds flavor without the high cost of saffron.

egg yolks

🥗Healthier: aquafaba

💰Cheaper: whole eggs

Whole eggs can be used for a similar texture at a lower cost.

Welcome to the kitchen, today I'm making rouille de seiche.

I have 1 kg of squid and some small squid pieces.

I need salt, black pepper, 2 shallots, 3 cloves of garlic, a bouquet garni, saffron pistils that I soaked this morning, olive oil, and tomato paste.

For the accompaniment, I have 10 potatoes.

For the aioli, I need 3 cloves of garlic, 1 egg yolk, and sunflower oil.

First, I peel the potatoes and mince the onions, garlic, and shallots.

I will return shortly after prepping these ingredients.

I also need fish stock, which I forgot to mention.

Now that everything is minced, I have peeled the potatoes and soaked them in water while the cooking water is boiling.

I put the egg and the bowl for making aioli in the fridge for 30 minutes to chill.

The water for the potatoes is boiling, so I add the potatoes and will cook them for 7 minutes.

After 7 minutes, I will recook them in the sauce with the squid.

In a cast iron pot, I heat some olive oil until hot, then add the minced onions, shallots, and garlic.

I sauté everything until the onions and shallots are translucent.

Now I add the tomato paste and mix it well to form a base.

Some people use tomato pulp or puree, but I prefer to keep it simple with tomato paste since the squid will release some liquid as they cook.

After sautéing, I gradually add the fish stock to the pot and lower the heat a bit.

I season with black pepper and salt, being careful not to over-salt since I will taste the sauce later.

I add the bouquet garni to the pot and stir everything together.

Next, I add the squid to the pot and cover it, cooking for about 30 minutes on medium heat without boiling.

While the squid cooks, I prepare the aioli by taking the chilled egg yolk and the garlic, adding a bit of salt, and whisking with sunflower oil.

After about 25 minutes of cooking, I see that the squid has reduced and the sauce is thickening.

Now, I add the saffron pistils and mix everything together.

I let it cook for another 20-25 minutes.

After about 50 minutes total, I take the pre-cooked potatoes and add them to the sauce so they can absorb the flavors.

After 30 minutes of cooking, I remove the pot from the heat and stir in the aioli gently, removing the bouquet garni before serving.

I present the rouille de seiche and hope you enjoyed the video.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens