Continuing the French theme, here is my Dad’s take on a Provençal fish soup or stew. It's similar to a bourride, using many of the same aromatics, but without the egg yolks. Also, a traditional bourride is usually just fish, but Dad uses a range of seafood.
I asked him to send me the recipe, which was characteristically vague – a pinch of this, a slug of that, “loadsa garlic”. Having eaten it many times when I was younger I was able to guesstimate, but I have tried to make it more user-friendly for you. However, there are some things that are hard to quantify and that are really up to you. For example, the amount of stock depends on the consistency you want; how much saffron depends on the quality of the saffron and how much you like the taste of it; what seafood you use is up to you, which means it is hard for me to give accurate cooking times.
I made this for my flatmates a few weeks ago and they both thought it was fab. I didn’t think it was quite as good as Dad’s, but then these things never are when you try to replicate them, are they?
“What do you think is missing?” asked Jen.
“I don’t know. A little bit of love?”