SEAFOOD PROVENCAL

SEAFOOD PROVENCAL WITH LEMON GARLIC AIOLI AND GARLIC TOAST 4 tablespoons olive oil 4 tablespoons butter 1 large onion, diced 1 bulb fennel, diced 4 large tomatoes, diced 4 large cloves garlic, minced 2 tablespoons herbs de Provence 3 cups white wine Pinch of saffron ¼ cup chopped fresh parsley 5 pounds mussels, debearded, washed 2 pounds raw jumbo shrimp 1 pound cod, cut into bite sized pieces In a large stockpot, heat the oil and butter.  When just sizzling, add the onion and fennel.  Sauté for 2 minutes.  Add tomatoes, cook another minute.  Add garlic, and herbs.  Sauté until just fragrant, about 2 minutes over medium heat.  Add the wine, saffron, parsley, and mussels.  Cover the pot.  After 5 minutes, add the shrimp and cod.  Cover the pot and cook another 3-4 minutes until the mussels have opened.  Place the soup in bowls, top with a piece of toasted bread and drizzle a little aioli on top. Serves 8-10.  LEMON GARLIC AIOLI 1 cup mayonnaise 2 large cloves garlic, minced Zest and juice of 1 lemon Pinch of salt and white pepper In a bowl, combine all ingredients and whisk well. Taste for seasoning.  Makes about 1 cup aioli.