Step 1

To make the saffron aioli, use a mortar and pestle to mash the garlic and salt together until it forms a paste. If you do not have a mortar and pestle start by finely mincing the garlic. Sprinkle the garlic with the salt and then tilt the blade so that it forms a shallow angle with the cutting board. Scrape the knife across the garlic repeatedly, until it forms a paste. In a small bowl, combine the garlic paste, saffron, mayonnaise, and lemon juice. Cover and refrigerate until ready to use.

Step 2

Heat a large saucepan or pot over medium-high heat and add the olive oil. Add the garlic and saute until fragrant. Add the wine and simmer for a few minutes. Then add the tomatoes, basil stalks (reserve the leaves for later), fennel fronds, and fish stock. Simmer for 15-20 minutes until the liquid has reduced a bit, stirring occasionally and breaking up the tomatoes.

Step 3

While the liquid is simmering, give the mussels and clams a good wash in plenty of clean, cold eater and scrub any dirty one lightly with a scrubbing brush, pulling off any beardy bits. If there are any that aren't tightly closed, give them a sharp tap on the counter. If they don't close up, throw them away.

Step 4

After the liquid has simmered, turn off the heat, and puree using an immersion blender or carefully transfer to a standing blender and puree until smooth. If you like, you can strain the contents for a really smooth broth. Season with salt and pepper to taste.

Step 5

Reheat the liquid in the same pan and add the fish, largest pieces first. Then add the shrimp, clams, and mussels, pushing down the seafood into the liquid and put a lid on it. Cook gently over medium-low heat for about 5 minutes, or until all of the clams and mussels have opened up and the shrimp turns pink. (Discard any clams or mussels that don't open).

Step 6

To toast the bread, heat a pan over medium-high heat. Brush both sides of the bread with olive oil and place on the hot pan. Toast each side until golden-brown and crispy. Slather with the saffron aioli.

Step 7

Ladle the soup into bowls. Roughly chop a few basil leaves and garnish. Add a slice of saffron aioli toast to each bowl, serve with a lemon wedge, and enjoy!