Remove the stalks from the chillies, and the seeds too if you want a milder sauce; chop them. Soak the soft inside of white bread in water or broth and squeeze it out.

Ingredients

• 8 gGarlic, raw
• 10 gPeppers, hot chili, red, raw
• 20 gBread, French or Vienna
• 2 15 ml tablespoonOil, olive, salad or cooking
• 100 mlSoup, stock, fish, home-prepared

Method

1. Remove the stalks from the chillies, and the seeds too if you want a milder sauce; chop them. Soak the soft inside of white bread in water or broth and squeeze it out.
2. Pound the garlic with the chillies in a mortar to a smooth paste. Add the squeezed bread and keep pounding until it is combined.
3. Keep pounding while adding 2 tbsp of olive oil, first drop by drop and then in a thin stream, until the paste thickens and turns glossy.
4. Just before serving, thin the sauce spoon by spoon with about 100 ml of hot bouillabaisse broth to a pourable consistency. Serve in a bowl alongside the bouillabaisse.