Rouille de seiche

01 / ABOUT THE DISH

About the dish

This traditional dish consists of pieces of cuttlefish doused in a flavorful tomato-based sauce that is usually enriched with onions, white wine, and garlic. The dish is usually finished off with the addition of aioli , which thickens the sauce and provides the typical velvety texture. Hailing from Sète, the dish was named rouille , meaning rust , referring to the distinctive red hue of the sauce. It is usually served over pasta or alongside rice or polenta, and if aioli is not mixed in the sauce, a dollop is traditionally placed on each serving of rouille.