Quick fish stew with aioli recipe

Serves 4 For the stew 1 shallot, finely chopped 2 cloves garlic, chopped Olive oil 2 roasted tomatoes Pinch of saffron 3 or 4 sprigs of thyme Splash Pernod or anise Selection of seafood - in the video I use lobster, clams, mussels, chunks of skate, steaks of hake, gurnard and cod - buy enough of what you can find to fill the pan with a single, tightly packed layer 200ml white wine & 200ml fish stock Sea salt Parsley or basil chopped, for sprinkling over the top For the aioli 2 egg yolks 1 tsp Dijon mustard 4 cloves of garlic, pasted 150ml / 5fl oz good olive oil Juice of ½ lemon Sea salt Grilled bread to serve An hour before serving: make the aioli Put the egg yolks in a bowl with the mustard and garlic. While whisking add the olive oil in a steady stream until a thick emulsion is formed. Add the lemon juice, season, and let it stand for an hour before serving. To make the stew In a large pan, sweat the shallots and garlic in olive oil. Add the tomatoes, saffron and thyme and stir together. Add the Pernod and tip the pan away from you allowing it to catch fire and burn off the alcohol. Add the wine and simmer gently for 2 minutes. Add the fish and enough fish stock to just cover it. Simmer for 8-10 minutes. Remove the thyme and season. To serve sprinkle with fresh chopped herbs and accompany with grilled bread topped with rich, garlicky aioli. • This recipe features in the new Observer Food Monthly cookbook, Cook: A year in the kitchen with Britain's favourite chefs . Order your copy for £17.50 (save £7.50) from the Guardian Bookshop