Bourride (fish stew with aioli)

Make a fish fumet: simmer fish bones and heads with onions, garlic, fennel, leek and bouquet garni in water and white wine. Boil 25 minutes, drain, and keep cooking to reduce; the more it reduces, the more intense the flavour.

Cook the mussels about 4 minutes with a drizzle of olive oil, a dash of white wine and some fumet; add the mussel cooking liquid to the fumet.

Cook the potatoes in the fish stock about 25 minutes until fork tender; remove them and keep the stock for the fish.

Make the aioli by gradually emulsifying olive oil into garlic paste in a mortar and pestle.

Cook the monkfish about 15 minutes in the boiling fumet; pass the fumet through a sieve and reserve.

Saute the mussels briefly with a drizzle of olive oil; arrange the hot potatoes on a warm plate.

Emulsify the reduced hot fumet with the aioli, finish plating, and drizzle with extra virgin olive oil.