Step: 1/11

For the aioli, peel the garlic, cut into pieces, add to a mortar with the egg yolk and mustard and crush to a creamy paste.

Step: 2/11

Drip in the oil gradually, then pour it slowly, while constantly stirring, to form a mayonnaise. Always stir in each drop of the oil completely before adding the next one. Season with lemon juice and salt. Chill.

Step: 3/11

Wash the mussels thoroughly and, if necessary, pluck the beards. Discard any open ones.

Step: 4/11

Clean the leeks and cut the white and green parts into fine pieces.

Step: 5/11

Wash the onions and fennel and cut into small cubes.

Step: 6/11

Cook the vegetables in oil and crush in the garlic. Add the bay leaf and saffron threads.

Step: 7/11

Peel and slice the potatoes. Add to the vegetables with 250ml wine and 250ml broth and simmer for 15 minutes.

Step: 8/11

Meanwhile, in a second pan, bring the remaining stock and wine to the boil. Add the mussels, cover and simmer for 7 minutes. Discard any unopened shells.

Step: 9/11

Cut the fish into wide strips.

Step: 10/11

Place on the vegetables, cover and simmer over a low heat for 6 minutes until cooked through.

Step: 11/11

Stir half of the aioli into the stew. Season with salt and pepper. Place the stew on plates and add the mussels. Serve the remaining aioli separately with fresh bread.