Growing up in France one of my favourite soup dishes was the ubiquitous fish soup. This brown mix of pretty much anything that can be caught and boiled up always felt like the real deal. I can imagine the fishermen chucking everything caught that day into a pot, including crab and prawn shells, boiling for half a day, strained and eaten with croutons and the truly wonderful rouille; french for rust. This happens when the saffron (left over from the jambalaya) mixes with the garlic mayo. Pure joy.