Rouille

• 1/2 cup soft white breadcrumbs
• 1/4 cup fresh Fish Stock
• 2 large red bell peppers, roasted, peeled, seeded, and chopped (reserve any juice)
• 2 fresh serrano or other small hot chiles
• 2 to 3 cloves garlic
• Pinch saffron (about 20 threads)
• Freshly ground black pepper
• 1 tsp. red-wine vinegar
• Salt
• 1/2 cup fruity extra-virgin olive oil

In a bowl, combine the breadcrumbs with the fish stock and any juices reserved from the roasted peppers; mix well. In a mortar, pound the chiles, garlic, and saffron to a paste. Add the red pepper, a bit at a time, and work to a similar consistency. Add the breadcrumbs; stir and grind the mixture until it resembles a fine porridge. Grind a little black pepper into the sauce, add the vinegar, salt to taste, and stir in the olive oil.