Rouille

Ingredients

2	Potatoes, peeled and chopped (Main)
3	Garlic cloves, peeled and finely chopped
2	Red capsicums, roasted, skinned and chopped
2	Cayenne pepper, roasted, skinned and chopped
1 pinch	Saffron threads, Soaked in 2 cups of fish stock overnight
200 ml	Extra virgin olive oil, beaten with the yolks
4	Eggs, yolks only

Directions

1. Soak saffron threads overnight.
2. Place potatoes, garlic, red capsicums, chillies and saffron stock in a saucepan.
3. Bring to the boil and simmer until the potatoes can be mashed easily.
4. Transfer to blender with as much liquid as you need to make a thick puree and, with the motor running, add the egg yolks and oil until you have the consistency of a mayonnaise.
5. Adjust seasoning and serve a dollop with a seafood stew or bouillabaisse.