Bouillabaisse

To make the saffron aioli, use a mortar and crush the garlic and salt until you obtain a paste. In a small bowl, mix the garlic paste, saffron, mayonnaise and the lemon juice. Cover and refrigerate until use.

Heat the olive oil in a large sauce pan or pot over medium-high heat and sauté the garlic in it until translucent. Add the wine and simmer for a few minutes. Then add the tomatoes, basil stalks (save the leaves for later), fennel leaves and fish stock. Simmer for 15-20 minutes until the liquid has slightly evaporated. Stir occasionally.

While everything is simmering, wash the clams and mussels in plenty of cold water. Wipe off all dirt and remove the beard. Discard specimens that are already open.

After the soup has boiled down, turn off the heat and blend the soup with a hand blender or carefully pour it into a blender to blend it completely smooth. If you prefer, you can also strain the soup. Season to taste with salt and pepper.

Heat the soup back in the same pan and add the fish, the largest pieces first. Then add the shrimp, clams and mussels, pushing the seafood under and putting a lid on the pan. Let the soup cook over low heat for another 5 minutes until the clams and mussels have opened and the shrimp turn a nice pink color. (Discard clams or mussels that are still closed)

Heat a pan over medium-high heat to toast the bread. Brush both sides with olive oil and place the bread in the hot pan. Toast both sides until the bread is golden brown and crispy. Spread a layer of saffron aioli on top.

Spoon the soup into bowls. Roughly chop a few basil leaves and sprinkle over the soup. Place a slice of toast with saffron aioli with each bowl and serve with a lemon wedge.

Buon appetito!